Balsamic Roasted Fall Vegetables with Sumac

Balsamic Roasted Fall Vegetables with Sumac

medium-large Carrots (, peeled and halved vertically)

small Brussels Sprouts (, stems trimmed and halved vertically)

Butternut Squash (, peeled and cut into bite size cubes)

Red Onion (, peeled and sliced into wedges or bite-size pieces)

medium Golden Beets ((about 1 cup), peeled and cut into ½ inch slices vertically)

extra virgin olive oil

Balsamic Vinegar

Sumac

Kosher Salt