Name: Herbed Eggs and Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 1 cup carrots; 0.5 cup parsnips; 0.25 tbsp olive oil; 0.5 cup non-fat Greek yogurt; 1 tsp fresh dill; 1 tsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp dried oregano

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Herbed Eggs and Roasted Root Vegetables

Oven-roasted carrots and parsnips served alongside protein-packed hard-boiled eggs and a zesty, herb-infused yogurt dip that adds a refreshing tang to every bite.

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NUTRITION

Protein

38.6g

Fat

24.1g

Carbs

34.3g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 cup carrots

0.5 cup parsnips

0.25 tbsp olive oil

0.5 cup non-fat Greek yogurt

1 tsp fresh dill

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Peel and dice the carrots and parsnips into 1-inch chunks.
3
Toss the vegetables with olive oil, dried oregano, and half of the sea salt and black pepper.
4
Spread the vegetables in a single layer and roast for 25 minutes until tender and slightly caramelized.
5
While roasting, place eggs in a medium saucepan and cover with one inch of cold water.
6
Bring to a rolling boil, then remove from heat, cover, and let sit for 9 minutes.
7
Transfer eggs to an ice bath for 5 minutes before peeling and slicing them in half.
8
In a small bowl, whisk together the Greek yogurt, fresh dill, lemon juice, and the remaining salt and pepper.
9
Plate the roasted root vegetables with the halved eggs and serve with the herb dip on the side.