Roasted spring vegetables with eggs and browned butter

Roasted spring vegetables with eggs and browned butter (Gluten-Free Recipe Analysis)

Let these vibrant roasted spring veggies bring life to any plate. They're perfect with beef, pork, poultry or fish. We’re feeling all the low-carb feels for them… year ‘round! Seconds? Yes, please!

Full recipe at www.dietdoctor.com

Serving

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Compliance

Based on the Gluten-Free way of eating preset. View more Gluten-Free recipes.

1258g

Ingredients

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12 oz. carrots

12 oz (340g) Carrots, Raw

340g
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1 lb green asparagus

1 lb (454g) Asparagus, Raw

454g
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1/2 lb scallions

0.5 lb (227g) Onions, Spring Or Scallions (includes Tops And Bulb), Raw

227g
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1/4 cup olive oil

0.25 cup (54g) Oil, Olive, Salad Or Cooking

54g
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2 eggs

2 medium (88g) Egg, Whole, Raw, Fresh

88g
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1/4 cup chopped fresh sage

0.25 cup (8.4g) Spices, Sage, Ground

8.4g
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1/4 tsp salt

0.25 tsp (1.5g) Salt, Table

1.5g
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1/4 tsp pepper

0.25 tsp (0.57g) Spices, Pepper, Black

0.57g
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3 oz. butter

3 oz (85g) Butter, Salted

85g