Rosemary Roasted Beets and Sweet Potatoes
2 large or 3 medium beets, cubed
1 medium sweet potato, cubed
16 ounces brussel sprouts
3 tablespoons coconut oil
1 tablespoon balsamic vinegar
1 tablespoon dried rosemary
salt and pepper, to taste
1. Preheat oven to 475 degrees Fahrenheit. Combine the beets, sweet potatoes, and sprouts in a large bowl.
2. In a small saucepan, heat the coconut oil over medium-low heat until melted. Stir in the vinegar and dried rosemary.
3. Pour the coconut oil mixture over the beets, potatoes, and sprouts. Using your hands, toss until all the vegetables are evenly coated.
4. Spread the vegetables out onto a large baking sheet and cook for 30 minutes (or until the vegetables are cooked all the way through and crispy on the outside). Make sure to stir the vegetables once after about 15 minutes.
Serve them warm or cold.
Source of recipe: I wrote the recipe. Please check out my blog for more vegan recipes: http://runningonveg.blogspot.com/ Thanks a bunch!