Oven Roasted Maple-Balsamic Winter Vegetables

• Vegan
• Gluten free
• Paleo

• Produce

  • 3 Beets
  • 1/2 lb Carrots
  • 3 sprigs Rosemary, Fresh
  • 2 Sweet potatoes, peeled, and cut into 1 - 1 1/2 in. chunks, medium
  • 1/2 tsp Thyme

• Condiments

  • 3 tbsp Balsamic vinegar
  • 2 tbsp Maple syrup

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 1 Pepper, fresh ground

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

Found on healthyideasplace.com

Description

Ingredients

• 2 medium sweet potatoes, peeled, and cut into 1 - 1 1/2 in. chunks
• 1/2 - 1 lb. carrots, cut into chunks
• 3-4 beets, peeled and sliced into 1/4 slices
• 3 Tbsp. balsamic vinegar
• 1 Tbsp. extra virgin olive oil
• 2 Tbsp. maple syrup
• 1/2 tsp. cinnamon
• 1/2 tsp. thyme
• fresh ground pepper
• 3 sprigs fresh rosemary

Directions

• Preheat oven to 375° F and spray a 9x13 baking dish with non-stick pan spray.
• Prepare vegetables as directed in ingredient list, trying to keep them close to the same size. Place them into a large bowl.
• Whisk together all remaining ingredients except rosemary. Reserve 2 Tbsp. of the mix and pour the rest evenly over the vegetables, tossing them together so all vegetables are coated with the maple-balsamic sauce.
• Pour into the prepared pan and arrange them evenly over the bottom of the pan. Sprinkle with fresh ground pepper and arrange rosemary sprigs on top of the vegetables. .
• Slide the pan into the oven and roast at 375° F for 45-60 minutes until tender or cooked to desired tenderness, stopping to pour remaining sauce over the vegetables about 10 minutes before they are done. I did this at 40 minutes. Check with a fork at 45 minutes and add more time if needed.
• Remove from oven. Serve and enjoy!