Roasted vegetables

This is a delicious side dish that you will enjoy preparing in the cold season. It pairs well with potatoes, rice or with my vegan mac'n'cheese (our favorite option!).

Ingredients (serves 4-6)

- 2 large sweet potatoes, washed, peeled and diced

- 2 carrots, washed, peeled and cut into 1cm thick slices

- 2 large beets, washed, peeled and diced

- 250g Brussels sprouts, washed and cut in half

- 1 large onion, sliced not too thinly

- 3 Tablespoons balsamic vinegar

- 3 Tablespoons extra virgin olive oil

- 1 Tablespoon garlic powder (optional)

- sea salt and freshly ground black pepper

Place the veggies on a parchment paper lined baking sheet and drizzle with the balsamic and the olive oil. Season with the garlic powder (if using), the salt and the pepper. Roast at 400F for about 25 minutes or until sweet potatoes are tender. Taste and, if you like, add some more balsamic vinegar. Enjoy!