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