Servings: servings
Ingredients
- 2 parsnips
- 2 carrots
- 1 large beet
- 1 large sweet potato
- 1 large red onion
- 1 bunch radishes
- ¼ cup olive oil
- 3 tbsp maple syrup
- 1 tsp applie cider vinegar
- 1 tsp balsamic vinegar
- 2 cloves garlic, mashed
- ¼ cup chopped walnuts
- 1 sprig fresh thyme (dry is ok too)
- salt & pepper to taste
Instructions
- Preheat oven to 425.
- While the oven is heating up, wash / scrub all of your veggies.
- Peel carrots and parsnips and chop into coins, and place into a medium bowl.
- Cut beet and sweet potato into cubes and place in same bowl.
- Cut sweet potato into cubes, and red onion into thick slices, and place in bowl.
- Add mashed garlic.
- Drizzle with olive oil, maple syrup, acv, and balsamic.
- Add salt and pepper.
- Use tongs or your hands to coat all the veggies.
- Place on parchment lined baking sheet.
- Bake for 20 minutes.
- Remove from oven and use tongs to flip/rotate the veggies.
- Add chopped walnuts and place back into the oven for another 13-15 minutes, until the veggies are roasted to your liking.
- Remove from oven and add more salt and pepper.Enjoy!
Rate & review
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Response
This worked exactly as written, thanks!