Balsamic Roasted Fall Vegetables
INGREDIENTS:
- 1 lb Brussel sprouts, halved
- 5 to 6 small potatoes, halved
- 1/2 yellow onion, cut into large chunks
- 3 cloves of garlic, smashed
- 3 golden beets, stems & leaves removed, cut into quarters, and then chopped
- 3 TBSP balsamic vinegar
- 2 TBSP olive oil
- 1 TBSP fresh thyme (or 1 teaspoon dried thyme)
- Salt & pepper
DIRECTIONS:
- Preheat your oven to 400 degrees. Line your baking sheet with parchment paper or tin foil.
- Prep your vegetables and place them all into a large mixing bowl.
- Toss your veggies with balsamic, olive oil, salt & pepper, and thyme until all thoroughly coated.
- Arrange your vegetables on a single layer on your baking sheet. Bake for about 30-40 minutes, or until everything is tender and beginning to look golden brown. (Use an oven mitt when pulling your baking sheet back out as it will be very hot.)
