Sheet Pan Baked Eggs with Spring Vegetables

• 1 large beet, scrubbed and sliced 1/4" thick
• 1 sweet potato, scrubbed sliced 1/4" thick
• 1 bunch radish, scrubbed and greens removed, and sliced in half
• 3 tbsp avocado oil
• salt and pepper
• 1/2 tsp coriander
• lemon, zest and sliced
• 1 zucchini, sliced 1/4" thick
• 1 c peas (fresh in shell)
• 2 c baby kale, coarsely chopped
• 6 Large Eggs
• 1/2 c ricotta
• 1/4 c fresh herbs like basil, scallion and/or dill
• Focaccia, for serving

For the vinaigrette:

• 1/2 shallot, minced (about 2 tbsp)
• Juice and Zest of 1 lemon
• Juice of 1/2 orange
• 1 tsp Dijon
• 1/2 c avocado oil
• 1 tbsp capers, plus brine
• Salt and pepper to taste

Preheat oven to 400.

Place beets, potato, and radish slices on a baking sheet. Generously toss with avocado oil and season with salt, pepper, coriander and lemon zest. Roast 15-20 min until a little color has begun to form and vegetables are beginning to tenderize, but are still firm.

Pull from the oven and rest on a heat safe surface.

Add zucchini, peas and kale to the tray. Toss gently and add an additional tablespoon of avocado oil to ensure all the vegetables are lightly coated.

Arrange the vegetables so there are 6 "pockets" to hold the cracked eggs evenly around the tray. Season eggs with salt and pepper and return to the oven.

Roast for an additional 10 min or until the egg whites have set and the yellow is still slightly loose.

Remove from the oven and finish with a light drizzle of vinaigrette, dollops of ricotta, fresh herbs and lemon wedges.

For the vinaigrette: Combine all ingredients in a mason jar. Cover tightly with a lid and whisk vigorously.

Serve with sliced focaccia.

Recipe developed by Chef Anna Rossi @annarossiofficial