Ingredients
2 cups Brussels sprouts, halved
2 cups carrots, sliced
2 cups sweet potatoes, cubed
1 red onion, chopped
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon maple syrup
1 teaspoon garlic powder
Salt and pepper to taste
Fresh parsley for garnish
Note: Feel free to choose any vegetables you prefer for this recipe, such as zucchini, bell peppers, or cauliflower!
Instructions
Preheat your oven to 425°F (220°C).
In a large bowl, combine Brussels sprouts, carrots, sweet potatoes, and red onion.
In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, garlic powder, salt, and pepper.
Drizzle the mixture over the vegetables and toss to coat evenly.
Spread the vegetables in a single layer on a baking sheet.
Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes