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–+ servings
Rosemary Roasted Vegetable

Rosemary Roasted Vegetable Breakfast Bowls for a Bright Morning

Delight in hearty Rosemary Roasted Vegetable Breakfast Bowls, a customizable and wholesome start to your day.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Breakfast
Cuisine: Vegetarian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bowl
  • 2 cups sweet potatoes cubed
  • 1 cup beets cubed
  • 2 cups Brussels sprouts halved
  • 1 medium onion chopped
  • 2 cloves garlic minced
For Roasting
  • 1 tablespoon olive oil
  • 2 tablespoons fresh rosemary chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
For Additional Flavor
  • 1 tablespoon Dijon mustard
  • 4 large fried eggs optional

Equipment

  • Oven
  • baking sheet
  • Sauté pan
  • Knife
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Gather your ingredients.
  2. On a lined baking sheet, arrange the sweet potatoes, beet chunks, and Brussels sprouts.
  3. Drizzle olive oil over the vegetables and season with rosemary, salt, and pepper. Toss to coat.
  4. Roast the vegetables in the oven for 20-25 minutes, stirring halfway through.
  5. Heat olive oil in a sauté pan, add onions and salt, and cook until translucent, about 4-5 minutes.
  6. Add minced garlic and stir for 1 minute until fragrant.
  7. Combine roasted vegetables with sautéed onions and garlic. Stir in Dijon mustard.
  8. Serve the mixture in bowls and top with a fried egg, if desired.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 186mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 12000IUVitamin C: 35mgCalcium: 80mgIron: 2mg

Notes

Customize with seasonal veggies and enjoy the flexibility of flavors.

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