Rosemary Roasted Vegetable Breakfast Bowls
Prep time
Cook time
Total time
Serves: 2 bowls
  • 1 sweet potato (about 10 ounces), peeled and cubed
  • 1 beet (about 7 ounces), peeled and cubed
  • 10 ounces Brussels sprouts (about 20 medium sized sprouts), sliced in half
  • 1 tablespoon olive oil, divided
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 ½ teaspoon salt, divided
  • ¼ teaspoon pepper
  • ½ onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tablespoon Dijon mustard
  • Fried eggs (optional)
  1. Preheat the oven to 400 degrees. Spread the chopped vegetables out on a large, lined baking sheet. Drizzle ½ tablespoon of olive oil and sprinkle the rosemary, 1 teaspoon of salt, and pepper over the vegetables. Toss to coat. Roast the vegetables for 20-25 minutes until tender and crispy on the outside.
  2. When the veggies have about 10 minutes left in the oven, heat ½ tablespoon of olive oil in a large sauté pan over medium heat. Once heated, add in the onions and ½ teaspoon of salt and cook for 4-5 minutes until softened and slightly browned. Add in the garlic and cook for another minute. Add the 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.
Serving size: 1 bowl (eggs not included)
Nutrition Information (per serving) from
Calories: 312 Fat: 8.1g Carb: 57.1g Fiber: 11.4g Protein: 8.8g Sugar 12.2g Sodium: 1947mg
Recipe by Destination Delish at