Maple Roasted Breakfast Veggies

I have been looking for ways to add more veggies to my diet to make sure my body is getting all the nutrients it requires. Most of us probably don’t eat a lot of veggies for breakfast because we’re so used to eating typical “breakfast foods” which don’t normally include vegetables.

These are a delicious way to add more veggies to breakfast to help get your daily requirement in. They are easy to meal prep on a Sunday so that all you have to do is reheat them each morning and you can eat them all week.

Feel free to use any combination of veggies you like. The ones I used happen to be some of my favorites. But, sweet potatoes, beets, onions or whatever else you can think of would be great too.

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As you can see from the photo, my carrots are red instead of orange. The red ones are a little sweeter. They also contain lycopene, which can help fight cancer, heart disease and some other illnesses. Lycopene is also found in tomatoes, but those of us in the elimination phase of AIP can’t eat tomatoes since they are nightshades. So, the red carrots are a good substitute for that. But, orange carrots will work just as well in this recipe.

I like to serve these veggies as a side with my Breakfast Meatballs with Maple Cauliflower Cream Sauce. They taste great together and because the meatballs also have veggies in them, it’s a great way to start the day off healthy!

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This recipe was shared on the Phoenix Helix Paleo AIP Recipe Roundtable #255.