Roasted

VEGETABLES

2 sweet potatoes 1 cup yukon gold potatoes 1 red onion 1 zucchini 3 carrots ½ pound brussels sprouts 2 Tbsp olive oil 2 Tbsp balsamic vinegar 6 cloves garlic minced 1 tsp sea salt ½ tsp pepper

INGREDIENTS

Place all prepared vegetables in one even layer on a 11 x 17 inch pan or 2 smaller sheet pans with sides.

Add sea salt, pepper and garlic. Then add the olive oil and balsamic; toss to combine and until all vegetables are coated.

Place pan in preheated oven at 400 degrees Fahrenheit on middle rack. Baked for 35-40 minutes. Flip vegetables half way through baking time.

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