roasted carrots and red onions

When roasting vegetables, I usually don’t even bother with measuring; I just layer every veggie I can find on top of a sheet pan. Spread the veggies evenly over the two prepared baking sheets. These Balsamic Roasted Root Vegetables are a caramelized medley of sweet potatoes, acorn squash, carrots, parsnips, and red onion. In this recipe I used broccoli, cauliflower, thin baby carrots, red bell pepper, onions, and mushrooms. Toss well to combine. Then, I take some olive oil and sprinkle it all over. Add the Brussels sprouts, carrots, red onions, olive oil, maple syrup, rosemary, salt, pepper, and cinnamon. Roast for 20 - 25 minutes, stirring half way through until the veggies are fork tender and beginning to brown. Thanksgiving is just around the corner, and you’ll want this culinary collision of … A delicious, vegan and gluten-free side perfect for fall and winter gatherings.

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