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Rosemary Roasted Vegetable

Rosemary Roasted Vegetable Bowls for a Wholesome Breakfast

Enjoy these Rosemary Roasted Vegetable Bowls, a wholesome breakfast with sweet potatoes, beets, and Brussels sprouts—perfect for clean eating.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 cups Sweet Potato Cubed
  • 1 cup Beet Cubed
  • 2 cups Brussels Sprouts Halved
  • 1 medium Onion Chopped
  • 3 cloves Garlic Minced
For the Seasoning
  • 2 tablespoons Olive Oil For roasting
  • 2 tablespoons Fresh Rosemary Chopped
  • 1 teaspoon Salt To taste
  • 1 teaspoon Pepper Freshly cracked
For the Optional Protein
  • 4 large Fried Eggs Optional topping
  • 1 tablespoon Dijon Mustard For flavor

Equipment

  • baking sheet
  • sauté pan
  • Oven

Method
 

Preparation Steps
  1. Preheat the oven to 400°F (200°C).
  2. Spread cubed sweet potatoes, beets, and halved Brussels sprouts on a lined baking sheet.
  3. Drizzle with olive oil, season with rosemary, salt, and pepper, then toss to coat.
  4. Roast for 20-25 minutes, stirring halfway through.
  5. Sauté the chopped onion in a sauté pan with remaining olive oil and salt for 4-5 minutes.
  6. Add minced garlic to the sautéed onion and cook for an additional minute.
  7. Combine roasted vegetables with the onion and garlic, and stir in Dijon mustard.
  8. Serve in bowls, optionally topping with fried eggs.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 8gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 186mgSodium: 400mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 18000IUVitamin C: 40mgCalcium: 80mgIron: 2mg

Notes

These bowls are versatile; feel free to swap in other vegetables or proteins as per your preferences.

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