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Home » Breakfast » Rosemary Roasted Vegetable Breakfast Bowls

Rosemary Roasted Vegetable Breakfast Bowls

January 10, 2016 by Krista 4 Comments

Rosemary Roasted Vegetable Breakfast Bowls | Destination Delish

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.

Rosemary Roasted Vegetable Breakfast Bowls | Destination Delish

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.

Rosemary Roasted Vegetable Breakfast Bowls | Destination Delish

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.

Rosemary Roasted Vegetable Breakfast Bowls | Destination Delish

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.

Rosemary Roasted Vegetable Breakfast Bowls | Destination Delish

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!

Rosemary Roasted Vegetable Breakfast Bowls | Destination Delish

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.


5.0 from 1 reviews
Rosemary Roasted Vegetable Breakfast Bowls
 
Print
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
 
Author: Krista
Serves: 2 bowls
Ingredients
  • 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)
Instructions
  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.
Notes
Serving size: 1 bowl (eggs not included)
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
3.4.3177

Rosemary Roasted Vegetable Breakfast Bowls | Destination Delish

Filed Under: Breakfast, Clean Eating, Gluten Free, Low Carb, Lunch, Main Meals, Meatless Monday, Paleo, Side Dishes, Vegetarian

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Comments

  1. Jill says

    May 1, 2017 at 9:01 am

    This was SO good! I’ve never really been a fan of beets, but decided to try this recipe anyway. So glad I did. The roasted beets where so good and the Dijon Mustard is a must. Such a great change from my usual eggs and bacon.

    Reply
    • Krista says

      May 3, 2017 at 8:22 pm

      That’s awesome, Jill! I haven’t always been a beet fan either, but I’ve found that roasting is my favorite way to enjoy them. So glad you’ve found another breakfast to add to your rotation!

      Reply
  2. Jennifer says

    April 21, 2022 at 12:38 pm

    I had something like this in Cambria CA and loved it. I made it today using your recipe and it was FABULOUS! I had an odd parsnip, so I added that to the root vegetables, and some mushroom and leeks I needed to use up so subbed those for the onions. I felt like it was still true to the original recipe though and OMG. As soon as I finished it, I started planning on when I could make it again!

    Reply
  3. Wendy says

    June 5, 2022 at 9:56 am

    OMG!! This is amazing! I’m so glad I came across this recipe – going down as a new breakfast favorite, for sure!

    Reply

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Hi! I'm Krista, a self-proclaimed vegetable lover who likes to put a creative spin on healthy cooking. Here you'll find a variety of lightened up recipes using fresh and wholesome ingredients! Read More…

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Hi! I'm Krista, a self-proclaimed vegetable lover who likes to put a creative spin on healthy cooking. Here you'll find a variety of lightened up recipes using fresh and wholesome ingredients! Read More…

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