Roasted Root Veggies


Roasted root vegetables are a PERFECT side dish for these cool fall days.  They are super easy, healthy & filling.  You can use any veggies you want but here is what I did:

1 medium sweet potato
1/2 onion
4 mushrooms
10-12 brussels sprouts
1/2 zucchini
1 carrott
Balsamic Vinegar

Chop all vegetables & lay flat on your roasting pan.  Dash with a tiny bit of cold pressed grapeseed oil, salt & pepper.  Bake for 30-35 minutes at 400 degree’s.  Right when they come out of the oven top with a dash or two of balsamic vinegar.  Serve hot!

Add a piece of fish, chicken breast, lean pork, turkey or a filet to balance out your dinner.  YUMMY!

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