Roasted Roots


Prep Notes

Preheat oven to 350, and grease a baking dish with olive oil.

Cooking Time

30 minutes

Yields

6 servings

Ingredients

1 cup Brussels sprouts, ends trimmed and cut in half

1/2 cup carrots, peeled and cut in irregular chunks

1/2 cup purple onion, slice in half moons

1/4 cup rutabaga, peeled and cut into 1" cubes

1/4 cup parsnips, peeled and cut into irregular chunks

1/4 cup sweet potatoes, peeled and cut into 1" cubes

1 clove garlic, grated

1/4 cup olive oil

1/4 cup balsamic vinegar

1/2 tsp salt

1/4 tsp black pepper

Toss all ingredients into a large bowl and drizzle with oil and vinegar. Mix well and add to a baking dish. Cover with foil and cook 15 minutes. Remove foil, stir and cook until veggies are tender. This is delicious served with sun dried tomato and herb polenta and gravy!