Rosemary Roasted Vegetable Breakfast Bowls

Step 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.

Step 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.

Step 3

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