Poached Egg over Roasted Root Veggies

There was a lot of us at Sunday dinner this week, so we thought doing a big roast of root veggies would be the easiest way to go.  We included parsnips, rutabaga (swede), butternut squash, beets, red onion, pearl onions, garlic, and carrots.  I had leftovers for lunch the next day with  a poached egg on top!

Poached Egg over Roasted Root Veggies
Serves 7 as a side

4 Beets
1/2 Butternut Squash (peeled and deseeded)
1 Rutabaga
4 Carrots
1 Red Onion
8-10 Pearl Onions
3 Cloves of Garlic
Olive Oil
3-4 sprigs of Rosemary
Oregano and Parsley
Egg (optional)
6 Parsnips (peeled)

Cut up the squash, rutabaga, and carrots into cubes roughly the same size. Segment (thanks mum) the red onion, and peel the pearl onions. Cut the parsnips into chips (french fries ish). Slice up the garlic. Mix it all together in a large baking tray with thinly sliced beets (they will crispen up, giving the veggies a nice depth of texture), olive oil, rosemary, oregano and parsley. Season well and roast at 400 for about an hour. Mix a couple of times during the cooking. Serve with a poached egg on top.