Quick Breakfast Vegetables

Quick Breakfast Vegetables
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 126.4
  • Total Fat: 7.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 48.1 mg
  • Total Carbs: 14.9 g
  • Dietary Fiber: 3.0 g
  • Protein: 2.2 g

View full nutritional breakdown of Quick Breakfast Vegetables calories by ingredient
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Introduction

Roasted vegetables for breakfast? Sure, why not? Prep and cooking times are fairly short for this dish and it can always be made ahead and reheated. It's fairly low in carbs and contains healthy fat and vitamins. Roasted vegetables for breakfast? Sure, why not? Prep and cooking times are fairly short for this dish and it can always be made ahead and reheated. It's fairly low in carbs and contains healthy fat and vitamins.
Number of Servings: 4

Ingredients

    2 Tablespoons olive oil
    1 sweet potato, chunked
    1 large onion, chunked
    2 large celery stalks, cut into 2 inch pieces
    6 fresh whole mushrooms, rinsed
    5 baby carrots, halved
    Garlic pepper

Tips

A small bowl of these vegetables and a hard boiled egg make one of my favorite breakfasts! They're also excellent in soups and stews.

This morning I made this with coconut oil rather than olive oil and it's even more delicious!


Directions

Heat oven to 350.

Place vegetables in a large bowl.

Drizzle on olive oil. Add seasonings and toss vegetables to coat well.

Pour vegetables into a baking pan and put in oven.

Roast, stirring once or twice, until desired tenderness of vegetables is achieved.

Serving Size: Makes 4 half cup servings

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