INGREDIENTS
1
brussels sprouts (about 3 cups)
2
Carrots, large
3 cups
Cauliflower florets
1 tsp
Thyme, dried
1/4 cup
Balsamic vinegar
1 tbsp
Dijon mustard
2 tbsp
Maple syrup
1/4 cup
Avocado oil
1/4 tsp
Black pepper, freshly ground
3/4 tsp
Sea salt, coarse