Holiday roasted Vegetables
[vc_row type=”in_container” full_screen_row_position=”middle” column_margin=”default” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” overlay_strength=”0.3″ column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][vc_column_text]A wonderful way of roasting vegetables for a sweet tooth 🙂
Holiday roasted Vegetables
A wonderful way of roasting vegetables for a sweet tooth 🙂
- 3 carrots (sliced)
- 2 handful brussels sprouts (trimmed and sliced )
- 1 sweet potato (peeled and chopped)
- 1 red beet (peeled and chopped)
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- ¼ tsp pink salt
- ¼ tsp freshly ground black pepper
- fresh rosemary
- 1 tbsp pecan nuts
- Preheat oven to 400°
- In a large bowl combine all the vegetables and toss with oil, balsamic vinegar, rosemary, salt and pepper
- Scatter vegetables on a large baking sheet
- Bake for 30 minutes, until the vegetable are tender, shaking the pan halfway through
- Before serving, add the pecans
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