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
Salt/Pepper
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!
