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Roasted Breakfast Vegetables

5 from 1 reviews

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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

 

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.

Notes

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