Roasted Winter Vegetables
These hearty vegetables work as an excellent side-dish or as leftovers for lunches (topped with a source of protein).
All you need:
4 large carrots, chopped
4 cups broccoli
4 cups Brussel's sprouts, cut in half
1 yam, peeled and chopped
1 small yellow onion, chopped
4 cups mushrooms, cut in half
2 bulbs of garlic broken into cloves
2-3 tablespoons olive oil
1 tablespoon balsamic vinegar
Coarse ground pepper
Chop vegetables, and toss in olive oil, balsamic vinegar, and seasoning. Place vegetables on baking sheet lined with parchment paper. Bake at 350F for about 30-40min, turning vegetables occasionally.
Lunch leftovers tip: Sprinkle 1/4 cup of raw, unsalted sunflower seeds on top, or serve with a side of your favourite protein, brown rice or quinoa.