• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Hungry Waitress
  • Home
  • About
  • Recipes
menu icon
go to homepage
  • Home
  • About
  • Recipes
    • Email
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Email
    • Instagram
    • Pinterest
  • ×
    Home » Recipes

    Roasted Breakfast Vegetables

    Published: Jan 8, 2020 · Modified: Dec 22, 2021 by Leanna Myers · This post may contain affiliate links · 1 Comment

    Jump to Recipe·★★★★★5 from 1 review
    sheet pan full of roasted breakfast vegetables this Recipe!

    I know what your thinking...vegetables for breakfast? Trust me when I say the combination of brussels, potatoes, onion, and bell peppers work for any time of day. I love serving these easy roasted vegetables alongside some eggs (scrambled, poached, or fried) during the week or to accompany a yummy breakfast casserole for brunch on the weekend.

    What is a good vegetable for breakfast?

    Technically you could eat any vegetable for breakfast, but my favorite blend is potatoes, bell peppers, onions and Brussel sprouts. You could swap out squash or asparagus for the Brussel sprouts in the summer.

    potatoes, peppers and onions with brussel sprouts

    How do you make roasted breakfast vegetables?

    1. Preheat the oven to 400 degrees.
    2. Toss all of the vegetables on a sheet pan and make sure they all have a nice coating of olive oil, salt, pepper, and vinegar. (I like to line my sheet pan with parchment paper for easy clean up.)
    3. Bake for 25 minutes, toss everything, bake bake an additional 15-20 minutes.

    Can roasted vegetables be made ahead of time?

    Sure! Put the finished roasted breakfast vegetables in a 8x8 or 9x13 pan (depending on how much you made). Before you're ready to serve just warm them up covered in a 350 oven for 10-15 minutes.

    sheet pan full of roasted potatoes, brussel sprouts, peppers and onions
    Why are my roasted vegetables mushy?

    You probably over crowded the pan which caused the vegetables to steam and not brown. It's best to use two sheet pans instead of loading up one.

    Do you season vegetables before roasting?

    I like to toss my vegetables with olive oil and salt and pepper before roasting for an even layer of seasoning.

    If you love this recipe I would love to know! You can rate this recipe and leave a comment, and tag a photo on Instagram @hungrywaitress! Here?s the recipe:

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Roasted Breakfast Vegetables


    ★★★★★

    5 from 1 review

    • Author: thehungrywaitress
    • Total Time: 55 minutes
    • Yield: 4 1x
    Print Recipe
    Pin Recipe

    Description

    I know what your thinking ... vegetables for breakfast? Trust me when I say the combination of brussels, potatoes, onion, and bell peppers work for any time of day.


    Ingredients

    Units Scale
    • 4 cups potatoes, cut into 1" cubes
    • 4 cups Brussels sprouts, halved
    • 1 red bell pepper, roughly chopped
    • 1 red onion, roughly chopped
    • 6 whole garlic cloves, peeled and halved?
    • 3 Tablespoons olive oil
    • 1 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 Tablespoon balsamic vinegar

     


    Instructions

    1. Preheat the oven to 400 degrees.
    2. Toss all of the ingredients on a sheet pan and make sure all of the vegetables have a nice coating of olive oil, salt, pepper, and vinegar.
    3. Bake for 25 minutes, toss everything, bake bake an additional 15-20 minutes.

    Equipment

    Image of Baking Sheet with Rack

    Baking Sheet with Rack

    Buy Now →

    Notes

    I like to put parchment paper down on the sheet pan so the veggies don't stick and there is less clean up.

    • Prep Time: 10 minutes
    • Cook Time: 45 minutes
    • Category: Breakfast
    • Method: Sheet Pan
    • Cuisine: American

    Keywords: breakfast, roasted vegetables, vegetables, brunch, vegan

    Need more breakfast ideas? Check these recipes out:

    • Breakfast Crunchwrap
    • No-Bake Chocolate Peanut Butter Energy Balls
    • pan of 12 pumpkin spice pop tarts topped with cinnamon
      Pumpkin Spice Pop Tarts
    • Croissant Breakfast Casserole with Ham, Cheese and Spinach

    More Breakfast

    • Sheet Pan Breakfast Hash
    • Chocolate Chip Banana Bread with Streusel Topping
    • Homemade Buttermilk Biscuits
    • Pan of Cranberry Cream Cheese Crescent Danish
      Easy Cranberry Cream Cheese Crescent Danish

    Reader Interactions

    Comments

    1. Chelsea

      December 12, 2020 at 11:25 am

      Easy and yummy! Took to a potluck and everyone loved it. Will make again!

      ★★★★★

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

    Primary Sidebar

    Straight forward recipes using everyday ingredients

    Meet the fam!

    Leanna here, and I love cooking and sharing delicious recipes. My hope is to inspire you to get in the kitchen and cook something amazing today.

    Want to work together? Shoot me an email at hungrywaitress@gmail.com

    Want more recipes?

    Subcribe to stay updated on the latest tips, tricks, and recipes!

    Footer

    back to top

    Privacy Policy | As an Amazon Associate I earn from qualifying purchases.

    Copyright 2021 The Hungry Waitress