Balsamic Roasted Root Vegetables

2 cups sweet potato, cubed

2 parsnips, cubed

7 large radishes, chopped

3 large carrots, diagonal chop into 1.5-inch chunks

2 tbsp balsamic vinegar

1 tbsp avocado oil

pinch of salt

pinch of pepper

 

Balsamic-Roasted-Root-Vegetables-Landscape-680x530

Servings: 0

Calories per Serving: 0

Prep Time:

Cook Time:

Total Time:

Ingredients

  1. Preheat the oven to 425. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the sweet potato, parsnips, radishes, carrots, avocado balsamic vinegar, oil, salt and and pepper. Toss until well combined. Place vegetables on the baking sheet in a single layer. (Use two baking sheets if needed.)
  3. Roast for 25 minutes, or until mostly tender. Remove from the oven and stir. Place back in the oven and roast for an additional 5-10 minutes, or until the edges of vegetables are slightly crispy.

Instructions

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