Rosemary Roasted Vegetable Breakfast Bowls

Preheat oven to 400ºF. Spread chopped vegetables out on a large, lined baking sheet. Drizzle ½ tablespoon of olive oil and sprinkle rosemary, 1 teaspoon of salt, and pepper over the vegetables. Toss to coat. Roast the vegetables for 20–25 minutes until crisp.

When veggies have about 10 minutes left in the oven, heat remaining ½ tablespoon of olive oil in a large sauté pan over medium heat. Once heated, add onions and remaining ½ teaspoon of salt and cook for 4–5 minutes until softened and slightly browned. Add garlic and cook for another minute. Add roasted vegetables and Dijon mustard to the pan and stir to combine.

Place the vegetables in bowls and top with a fried egg if desired.