Rosemary Roasted Vegetable Breakfast Bowls

A healthy bowl of roasted sweet potatoes, beets, and crunchy Brussels sprouts topped with a drippy egg.

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)

View the full recipe at Destination Delish →