2 medium sized roasting potatoes
1/4 butternut, peeled and sliced into chunks
1 parsnip, peeled and chopped
2 carrots, peeled and chopped
2 Tbsp vegetable oil
1/2 cup Barker's Professional Louisiana Po Boy Pickle
30g grated parmesan cheese
Preheat the oven to 190C.
Place all vegetables in a baking dish, about 20cm square. Toss with oil. Roast for about 30 minutes, turning occasionally.
Beat eggs together in a bowl. Add Barker's Professional Louisiana Po Boy Pickle and mix well.
Pour the egg mixture over the vegetables and sprinkle with parmesan cheese.
Return to the oven for 10 to 15 minutes until the egg is set.
Serve with salad leaves and extra pickle.
Tip - slice all the vegetables into 2cm to 3cm chunks.