For my first recipe of 2016, I’m bringing the produce to the breakfast table. And by produce, I mean vegetables. Why? Because I love them and the more vegetables I put in front of my face, the less likely I am to indulge in all that pastry, roll, and muffin business. Even cereal is a huge trigger for me! It’s a slippery slope; the more I eat those sweet carbs, the more I crave them.
So this year, I’m going to try to be more mindful of what I eat first thing and steer clear of shocking my system with sugar right off the bat. I’ve taken a liking to bullet proof coffee. And some days, I eat an early lunch in an attempt to ignore the temptation for a starchy breakfast. In general, eggs, meat, and veggies are my go-to breakfasts these days. The protein and fiber keeps me full for hours.
But what about smoothies, yogurt, and oatmeal (and even the pancakes)? No way could I give those up! Gosh, some of my favorite recipes happen to fall into those categories. My resolution: I’m just not going to eat them every day for breakfast as I have in the past.
Now that I’ve shared this little 2016 resolution with you, let me give you a delicious recipe to pair with it! These Rosemary Roasted Vegetable Bowls are basically a clean-out-your-produce drawer type of meal. If you don’t have the veggies listed in the recipe, feel free to sub in what you have on hand or your favorites. Butternut squash, potatoes, carrots, cabbage, cauliflower, and broccoli would be fabulous substitutions.
The veggies are tossed a simple mixture of chopped fresh rosemary, salt, pepper, and olive oil. And while they’re getting all crispy and caramelized in the oven, you’ll sauté a base of chopped onions and garlic. Once the veggies are roasted, add them to the sauté pan with a dollop of Dijon mustard to add some tang and richness to the dish. I used this Aioli Garlic Mustard Sauce from Trader Joes in my first go around of the recipe. I love this stuff. But, Dijon mustard will deliver the same depth of flavor!
If you’re an egg fan, you must top off these bowls with some drippy egg action. The yolk creates a nice little sauce to blend those roasted sweet potatoes and beets and the crunchy salted sprouts together in one dynamite sweet and savory bite.
- 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)
- 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.
- 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.
- Place the vegetables in bowls and top with a fried egg if desired.
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 312 Fat: 8.1g Carb: 57.1g Fiber: 11.4g Protein: 8.8g Sugar 12.2g Sodium: 1947mg