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On a large baking sheet, toss the vegetables (parsnips, brussels sprouts and sweet potato) with 2 tbsp. of olive oil and the fresh thyme. Add a little bit of salt and pepper. Mix well. Place in the oven for ~30-35 minutes or until crispy. Toss the veggies halfway through the cooking process.
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While the veggies finish cooking, make sunny-side-up eggs in a skillet using cooking spray.
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Once the veggies are done, scoop into two bowls and top each bowl with 1 egg each. Top with fresh scallions and enjoy!
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Recipe notes: You can cook the eggs however you prefer (poached, scrambled, over easy).