Ingredients

The following ingredients have 4 Servings
  • 1 pound Brussels sprouts (halved)
  • 2 medium sweet potatoes (unpeeled & chopped)
  • 2 large onions (red or yellow, chopped)
  • 8 ounces mushrooms (quartered)
  • 1 tablespoon oil (avocado or olive oil)
  • 2 sprigs rosemary (minced)
  • 1/2 teaspoon salt
  • 1 clove garlic (minced)
  • 1 tablespoon white wine vinegar

Instruction

  • Preheat oven to 425°F.
  • Toss all the vegetables with oil, rosemary, and salt on a large, rimmed baking sheet. (You might have to use two sheets)
  • Make sure vegetables are in one layer, and transfer to the preheated oven.
  • Roast for 20 minutes then stir vegetables. Return back to oven and roast another 15-30 minutes, until they are browned and slightly crispy.
  • Remove from the oven, toss with garlic and vinegar.
  • Serve and enjoy!