Savory Breakfast Bowl with Roasted Vegetables and Fried Egg

1. Preheat your oven to 400°F (200°C).
2. On a large baking sheet, toss the Brussels sprouts, carrots, and sweet potatoes with a little avocado oil. Spread them in an even layer.
3. Roast the vegetables for 40 minutes.
4. Approximately 25 minutes into roasting (so they have 15 minutes remaining), add the zucchini, tossed with a little avocado oil, to the baking sheet. Continue roasting for the remaining 15 minutes, or until all vegetables are tender and slightly caramelized.
5. While the vegetables are roasting or reheating, heat a small amount of ghee in a skillet over medium heat.
6. Fry the egg to your desired doneness.
7. If your vegetables were pre-prepped, add them to the skillet with the egg while it cooks to reheat them and make them nice and crispy.
8. Assemble your breakfast bowl by combining the fried egg and the roasted vegetables. Enjoy!