Roasted Root Vegetables

Ingredients

• 2 cups Carrots
• 2 cups Parsnips
• 2 cups Sweet Potatoes
• 1 medium Red Onion
• 2 medium Beets
• 1 cup Brussels Sprouts
• 4 cloves Garlic
• 2 tablespoons Fresh Rosemary
• 2 tablespoons Fresh Thyme
• 1/4 cup Olive Oil
• 2 tablespoons Balsamic Vinegar
• 1 tablespoon Maple Syrup
• 1 teaspoon Sea Salt
• 1/2 teaspoon Black Pepper

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   In a large bowl, combine carrots, parsnips, sweet potatoes, red onion, beets, and Brussels sprouts.

3. 3

   Add minced garlic, rosemary, thyme, olive oil, balsamic vinegar, and maple syrup to the bowl.

4. 4

   Season with sea salt and black pepper. Toss well to coat all the vegetables evenly.

5. 5

   Spread the vegetables in a single layer on a large baking sheet.

6. 6

   Roast in the preheated oven for 30-40 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.

7. 7

   Remove from the oven and let cool slightly before serving.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.