Roasted Vegetables + Balsamic Glaze | Eat to Thrive

Ingredients

• 1 large sweet onion, peeled and cut into quarters
• 2 sweet potatoes, peeled and cut into 1-inch pieces
• 1 1/2 cups of brussels sprouts, trimmed and quartered
• 1 1/2 cups of carrots, peeled and cut on the bias into 1-inch slices
• 8 ounces fingerling potatoes, halved (optional)
• 1 head garlic, cloves separated and peeled
• 1/4 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup vegetable broth
• 1/4 cup balsamic vinegar
• 2 tbs honey
• 2 tsp Dijon mustard
• 1 tsp lemon juice
• 1/4 tsp salt and freshly ground black pepper