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.
How do you make roasted breakfast vegetables?
- Preheat the oven to 400 degrees.
- 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.)
- 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.
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.
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
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