Roasted Vegetables with Jammy Eggs

 Ingredients:

• 2 cups (3/4-inch) peeled and diced butternut squash (1 pound)
• 3 cups fingerling potatoes, halved or quartered (1 pound)
• 2 cups (3/4-inch peeled and diced celery root
• 2 cups (3/4-inch) diced carrots, scrubbed (9 ounces)
• 3 large shallots, peeled, halved or quartered through the stem
• Olive Oil
• 1 teaspoon minced fresh thyme leaves
• kosher salt and freshly ground black pepper
• 2 tablespoons Garlic & Herb Butter, diced
• 4 cold extra-large eggs
• minced fresh chives or parsley
• 4 slices country bread, toasted

Directions:

1. Preheat the oven to 425 degrees.
2. Place the squash, potatoes, celery root, carrots, and shallots on a sheet pan, drizzle with 1/4 cup olive oil, and sprinkle with the thyme, 2 teaspoons salt, and 1 teaspoon pepper. Toss with.  your hands to coat, then spread out in one layer. Roast for 40 to 45 minutes, until tender and starting to brown, tossing occasionally. Add the butter and roast for 5 more minutes. Toss the vegetables with the melted butter.
3. Meanwhile, fill a medium saucepan with water and bring to a boil. With a spoon, carefully lower each of the eggs into the boiling water and lower the heat until the water is at a low simmer. (You don't want the eggs knocking around in boiling water or they will crack.) Cook the eggs for 6-1/2 minutes exactly, remove them from the saucepan, run them under cool water, and peel.
4. Divide the roasted vegetables among four dinner plates. Place one egg in the middle of each, cut it in half, and sprinkle with chives, salt, and pepper. Serve hot with a slice of toasted bread.

Serves 4.

Recipe from the kitchen of the Barefoot Contessa.

Notes:

• If you increase this recipe, use two sheet pans or the vegetables will steam instead of roasting
• If you can't find fingerling potatoes, use small Yukon Gold potatoes halved, or quartered.
• Prep the vegetables and place them in a plastic storage bag with a damp towel to keep them moist and crisp. Refrigerate for up to a day.