Rosemary Roasted Vegetable Breakfast Bowls

1. 1

   Preheat oven to 400u00b0F. Spread chopped vegetables out on a large, lined baking sheet. Drizzle 1/2 tablespoon of olive oil and sprinkle rosemary, 1 teaspoon of salt, and pepper over the vegetables. Toss to coat. Roast the vegetables for 20-25 minutes until crisp.

2. 2

   When veggies have about 10 minutes left in the oven, heat remaining 1/2 tablespoon of olive oil in a large saute pan over medium heat. Once heated, add onions and remaining 1/2 teaspoon of salt and cook for 4-5 minutes until softened and slightly browned. Add garlic and cook for another minute. Add roasted vegetables and Dijon mustard to the pan and stir to combine.

3. 3

   Place the vegetables in bowls and top with a fried egg if desired.

* Per serving · 4 servings · Values may vary.