Name: Roasted Breakfast Vegetables
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: 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

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

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

Preheat the oven to 400 degrees.
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.
Bake for 25 minutes, toss everything, bake bake an additional 15-20 minutes.

Equipment

Baking Sheet with Rack

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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