Roasted Root Vegetables | Clean Plates

Ingredients

• 1 bunch organic,slender carrots (about 5-6), cut into 1-inch rounds
• 3 organic beets, cut into 1-inch cubes
• 1 organic celeriac (also called celery root), cut into 1-inch cubes
• 1 organic onion, halved and cut into thin wedges
• 5 organic garlic cloves, peeled
• 6 sprigs organic, fresh thyme
• 2 tablespoons cold-pressed olive oil
• 1 teaspoon sea salt
• 1 teaspoon pepper
• 1 tablespoon balsamic vinegar