Roasted Root Vegetables with Poached Eggs and Hollandaise (Part I)

Okay. I hear you! "Finally!" you say! I know.. This three-part post is a little nuts.. But don't worry. We're near the end. And here we have the roasted root vegetables! Now, again you can use the veggies as a side dish at dinner or a meal in itself! Either way, let's get right to it.

Non-stick oil spray
Olive Oil
Rosemary
2.5 cups diced potatoes (Yukon Gold works best)
1 cup diced onion
6 cups of any combination of the following, diced:
- carrots (so great in this)
- brussel sprouts
- sweet potato
- asparagus
- parsnips
- rutabagas
- red bell pepper
- squash
Salt and Pepper
Couple minced garlic cloves

1. Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Toss the ingredients (except the garlic) in a bowl, ensuring that you have enough olive oil (4 tablespoons maybe?), rosemary, salt and pepper to cover everything. Spread on a prepared sheet in single layer. Sprinkle generously with salt and pepper. Roast vegetables until tender, stirring and turning occasionally, about 45 minutes. Stir in garlic; roast 5 minutes longer -- you don't want it to burn.
2. Divide hash among 4 plates. Using slotted spoon, top each serving with 1 poached egg. Drizzle with hollandaise.

** Remember to dice the vegetables to be about the same size so that they cook at the same rate. **

You could also make this really hashy by adding in some corned beef, which I think would actually go pretty well!

I would add a video, but apparently everyone who likes roasted root vegetables are LOOOOSERS! They were super boring. But take my word for it.. This is a great dish. I hope you'll like it! :)