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
Compliance
Based on the Gluten-Free way of eating preset. View more Gluten-Free recipes.
Ingredients
12 oz. carrots
12 oz (340g) Carrots, Raw
1 lb green asparagus
1 lb (454g) Asparagus, Raw
1/2 lb scallions
0.5 lb (227g) Onions, Spring Or Scallions (includes Tops And Bulb), Raw
1/4 cup olive oil
0.25 cup (54g) Oil, Olive, Salad Or Cooking
2 eggs
2 medium (88g) Egg, Whole, Raw, Fresh
1/4 cup chopped fresh sage
0.25 cup (8.4g) Spices, Sage, Ground
1/4 tsp salt
0.25 tsp (1.5g) Salt, Table
1/4 tsp pepper
0.25 tsp (0.57g) Spices, Pepper, Black
3 oz. butter
3 oz (85g) Butter, Salted