Roasted Root Vegetables with Balsamic Dressing
Healthy and pact with flavor!
Roasted sweet potatoes, brussels sprouts and apples
1 lb Brussels sprouts
2 lg sweet potato, peeled and cut into 1/2 cubes (about 1 cup)
2 Fuji apple, cut into 1/2 cubes
1/2 teaspoon sea salt
2 1/2 tablespoons coconut oil, melted
2 Tablespoons balsamic vinegar
Preheat oven to 425 and line a baking sheet with foil or parchment paper.
Wash brussels sprouts and cut the ends off, then cut into halves or quarters depending on how big your brussels are. The goal is to try to have all the fruit and veggies in this dish to be about the same size so they cook evenly. Just keep this in mind when chopping everything up.
Add brussels sprouts, sweet potato cubes, apple cubes, sea salt, in a large bowl and toss together. Add melted coconut oil over veggies and fruit to evenly coat. Add mixture to baking sheet and spread evenly to coat the pan.
Cook for 20 to 30 minutes or until veggies and fruit are soft and tender. The cooking time will depend on how large you make your cubes.
Drizzle balsamic vinegar over the top and serve immediately on it’s own or as a side.
Makes about 4-5 servings.