Rosemary Roasted Vegetable Breakfast Bowls

• 1 Sweet Potato, Peeled And Chopped
• 1 Beet, Peeled And Chopped
• 10 ounces, weight Brussels Sprouts (about 20 Medium Sized Sprouts), Cut In Half
• 1 Tablespoon Olive Oil, Divided
• 1 teaspoon Fresh Rosemary, Finely Chopped
• 1-1/2 teaspoon Salt, Divided
• 1/4 teaspoons Pepper
• 1/2 Onion, finely chopped
• 2 cloves Garlic, Finely Chopped
• 1 Tablespoon Dijon Mustard
• 2 Eggs, Fried, To Serve (optional)

1. Preheat oven to 400u0b0F. Spread chopped vegetables out on a large, lined baking sheet. Drizzle 1/2 tablespoon of olive oil and sprinkle rosemary, 1 teaspoon of salt, and pepper over the vegetables. Toss to coat. Roast the vegetables for 20-25 minutes until crisp.
2. When veggies have about 10 minutes left in the oven, heat remaining 1/2 tablespoon of olive oil in a large saute pan over medium heat. Once heated, add onions and remaining 1/2 teaspoon of salt and cook for 4-5 minutes until softened and slightly browned. Add garlic and cook for another minute. Add 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.

sweet potato, brussels, olive oil, fresh rosemary, salt, ubc, onion, garlic, dijon mustard, eggs

Taken from tastykitchen.com/recipes/breakfastbrunch/rosemary-roasted-vegetable-breakfast-bowls/ (may not work)