ROASTED MAPLE BALSAMIC FALL VEGGIES

INGREDIENTS

• 1 medium sweet potato peeled, and cut into 1-inch chunks

• 1-2 large beets peeled, and cut into 1-inch chunks

• 8-10 brussel sprouts trimmed and cut in half

• 2 tbsp of olive oil

• 2 tbsp of maple syrup

• 3 tbsp of balsamic vinegar

• 1 tsp of dried thyme

• 2 tbsp of garlic powder

• 1/4 tsp of cinnamon

• 1/4 tsp of red chili flakes

• 1 tsp of salt and pepper
  

DIRECTIONS

• Preheat your oven to 375 degrees and prep your veggies. Try to keep them all around the same size so everything cooks evenly.

• Add all your vegtables to a large bowl and set aside. In a small bowl mix the rest of your ingredients together. Pour 3/4 of the mixture into your bowl of veggies. Give everything a good mix until your veggies are fully coated.

• Spready evenly onto a baking tray, place in the oven for 30 minutes and give everything a good mix half way through.

• Turn the oven up to 400 degrees and roast for another 15 minutes until everything is cripsy and caramelized. Once they are done, pour the rest of the mixture on your veggies and give them a good toss.

• Serve with protein of choice, add to salads or enjoy as a side dish.