Holiday roasted Vegetables
A wonderful way of roasting vegetables for a sweet tooth :)
Servings: 1
Ingredients
- 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
Instructions
- 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