Rosemary Roasted Vegetable Medley | Melissa Mayo

Ingredients

• 3 sweet potatoes /yams cut into chunks
• 1 packet of fingerling potatoes cut in half but with skin on
• 2 red onions cut into quarters
• 1 bag of carrots cut into 1-inch chunks
• 1 pack of butternut
• 3 stalks of celery cut into chunks
• 3 zucchini cut into chunks
• 3 yellow squash cut into chunks
• ¾ cup Olive oil
• ¼ cup balsamic vinegar
• 3 cloves of garlic chopped
• 2 TBS wholegrain mustard
• 3 TBS brown sugar
• 4-5 sprigs of fresh rosemary chopped
• Coarse Salt & Black Pepper