INGREDIENTS
1 lb
Brussels sprouts (halved)
2
medium sweet potatoes (unpeeled & chopped)
1
large onion (red or yellow, chopped)
8 oz
mushrooms (quartered)
1 tbsp
olive oil
2
sprigs rosemary (one minced, one left whole)
1/2 tsp
kosher salt
1 clove
garlic (minced)
1 tbsp
white wine vinegar