INGREDIENTS
1/4 cup
balsamic vinegar
1/2 tsp
black pepper
8 oz
brussels sprouts
1/2 medium
butternut squash
8 oz
carrots
2 tsp
dijon mustard
8 oz
fingerling potatoes
1 head
garlic
2 tbsp
honey
1 tsp
kosher salt
6 servings
kosher salt
1 tsp
lemon juice
1/4 cup
olive oil
2 larges
sweet onions
2
sweet potatoes
1/3 cup
vegetable broth