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:

1. Preheat oven to 425.

2. Cut veggies and keep separate so you can adjust cooking needs.

3. Mix wet ingredients and separately add a spoon or two to each vegetable and place on a cookie sheet.

4. Roast in oven for 15-20 minutes, then increase oven temperature to 500 to brown.

5. The carrots and sweet potatoes will cook quicker than the beets.

6. Combine veggies in a bowl, drizzle a little more balsamic and olive oil, season as needed and serve.