Roasted Root Vegetables


4-5 large carrots, cut into 1-inch pieces

2 medium sweet potatoes, cut into 1-inch pieces

2 bunches Brussels sprouts, cut in half

2 large beets, cut into 1-inch pieces

2 small red onions, quartered

1 head of garlic, cut down the middle

4 Tbsp balsamic vinegar

3 Tbsp avocado oil

3 Tbsp maple syrup

3 Tsp Dijon mustard

3-4 sprigs of fresh rosemary

Sea salt and freshly ground pepper to taste

Optional: pecans, pepitas, etc., toasted

Preheat oven to 400F

In a large bowl, whisk together balsamic vinegar, avocado oil, maple syrup, and Dijon mustard. Reserve 3 Tbsp of the mix in a small bowl.

Add chopped vegetables to the large bowl and mix until completely coated.

Transfer vegetables to a baking sheet and sprinkle with salt and pepper. Top it with rosemary.

Place the vegetables out and pour over the remaining 3 Tbsp of the balsamic mixture. Place back in the oven for another 10 minutes or until they reach desired tenderness.

Remove from the oven, top with nuts or seeds of your choice, serve and enjoy!

*This recipe is versatile. You can use any root vegetable you have on hand. Even broccoli and cauliflower can be included.