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Easy Roasted Vegetables

Julie Evink
  • 55 minutes
  • Serves 4

INGREDIENTS

2

sweet potatoes (peeled & cubed)

1 cup

yukon gold potatoes (cubed)

1

red onion (quartered)

1

zucchini (cut into 1'' cubes)

3

carrots (peeled and cut into 1 1/2'' chunks)

1/2 lb

brussels sprouts (outer leaves removed and halved)

2 tbsp

olive oil

2 tbsp

balsamic vinegar

6 cloves

garlic (minced)

1 tsp

sea salt

1/2 tsp

pepper