Rosemary Roasted Vegetable Breakfast Bowls Recipe

Name: Rosemary Roasted Vegetable Breakfast Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Sweet Potato, Peeled And Chopped; 1 Beet, Peeled And Chopped; 10 ounces, weight Brussels Sprouts (about 20 Medium Sized Sprouts), Cut In Half; 1 Tablespoon Olive Oil, Divided; 1 teaspoon Fresh Rosemary, Finely Chopped; 1-1/2 teaspoon Salt, Divided; 1/4 teaspoons Pepper; 1/2 Onion, finely chopped; 2 cloves Garlic, Finely Chopped; 1 Tablespoon Dijon Mustard; 2 Eggs, Fried, To Serve (optional)

Servings: persons

1 Sweet Potato, Peeled And Chopped
1 Beet, Peeled And Chopped
10 ounces, weight Brussels Sprouts (about 20 Medium Sized Sprouts), Cut In Half
1 Tablespoon Olive Oil, Divided
1 teaspoon Fresh Rosemary, Finely Chopped
1-1/2 teaspoon Salt, Divided
1/4 teaspoons Pepper
1/2 Onion, finely chopped
2 cloves Garlic, Finely Chopped
1 Tablespoon Dijon Mustard
2 Eggs, Fried, To Serve (optional)

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

135

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 Sweet Potato, Peeled And Chopped, 1 Beet, Peeled And Chopped, 10 ounces, weight Brussels Sprouts (about 20 Medium Sized Sprouts), Cut In Half, 1 Tablespoon Olive Oil, Divided, and more.

Yes, Rosemary Roasted Vegetable Breakfast Bowls falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosemary Roasted Vegetable Breakfast Bowls

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