Roasted Beets, Sweet Potato and Carrots
Ingredients:
2 beets, peeled and cut into chunks
2 sweet potatoes, peeled and cut into chunks
3-4 carrots, cut into diagonal chunks
2 T balsamic glaze
2 T balsamic vinegar
3 T olive oil
salt and pepper to taste
Here’s How:
Preheat oven to 425.
Cut veggies and keep separate so you can adjust cooking needs.
Mix wet ingredients and separately add a spoon or two to each vegetable and place on a cookie sheet.
Roast in oven for 15-20 minutes, then increase oven temperature to 500 to brown.
The carrots and sweet potatoes will cook quicker than the beets.
Combine veggies in a bowl, drizzle a little more balsamic and olive oil, season as needed and serve.