Roasted Radish and Asparagus Freekeh Breakfast Bowls

  • 10-12 asparagus spears
  • 1 small bunch spring radishes
  • 4 small spring alliums (like young garlic or ramps)
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons olive oil
  • sea salt
  • black pepper
  • 4 eggs, if desired
  • 2 tablespoons butter
  • 2 cups warm, cooked freekeh (prepared per package directions) or other cereals of choice
  1. When the freekeh (or your other cereal) is nearly finished cooking, preheat the oven to 350°F.
  2. In a small bowl, toss trimmed asparagus, halved radishes, and alliums in the cider vinegar and olive oil. Spread onto a baking sheet. Sprinkle with salt and pepper (and any other fresh herb you may have available). Bake for 12-15 minutes.
  3. Prepare your eggs as desired: over easy, sunny side up, crispy, scrambled, poached, hard-boiled. (Over easy is my personal favorite.) Once the eggs are finished, brown the butter in the same pan.
  4. Add the butter to the saucepan over medium-high heat. Whisk the butter or swirl the pan so the butter melts and cooks evenly. The top will froth and foam, and the butter will turn from golden to a nutty brown. Remove from heat and allow the milk solids to rest on the bottom (leave these behind).
  5. To serve, scoop freekeh into bowls. Drizzle browned butter over the freekeh. Top with roasted radishes, asparagus spears, and alliums and your egg of choice. Serve warm.
Freekeh cooking times differ by brand and cracked grain size, so read the package and prepare accordingly.
Author: Shaina Olmanson
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Recipe by Food for My Family at