Roasted Root Tangle with Crispy Herbed Chickpeas and a Fried Egg

Think of this as a very dressed up “breakfast for dinner”. You can prepare the egg any way you choose, but we recommend keeping the yolk just a bit runny- it will create the most perfect sauce to coat the rest of the dish.

My Recipe

Prep Time: 15 mins
Cook Time: 30 mins
Yields: 2 servings


  • 1 carrot
  • 2 small potatoes
  • 1 small sweet potato
  • 1 tbs. oil
  • ¼ tsp. salt
  • 2 large garlic cloves
  • 15.5 oz. can of chickpeas
  • 2 tbs. extra-virgin olive oil
  • ¼ cup minced chives
  • ¼ cup minced basil
  • 2 tbs. Oh! Veggies Garlic Crunch Sesame Seasoning
  • 2 eggs


  1. Preheat oven to 400 degrees
  2. Spiralize carrot, potatoes and sweet potato to make 4 cups of spiralized veggies.
  3. Mince garlic.
  4. Drain and rinse chickpeas.
  5. Mince chives.
  6. Mince basil.

Additional Info

Toss spiralized root vegetables with 1 tbs. oil and ¼ tsp salt in a medium bowl. Spread on a parchment paper lined baking sheet and roast for 20 minutes. Stir and continue to roast for another 5-10 minutes, until edges are brown and vegetables are tender. Meanwhile. Place 2 tbs. oil, garlic and chickpeas in a large skillet over medium heat. Cook, stirring occasionally, until chickpeas are golden and beginning to split, about 5-10 minutes. Remove to a medium bowl and toss with Garlic Crunch and minced chives and basil. In the same large skillet, fry eggs to desired style. Serve roasted root tangles topped with herbed chickpeas and egg.

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