Roasted Fall Vegetables with California Grapes

Ingredients

• 3/4 pound carrots (cut into 2-inch-long pieces)
• 1/2 pound brussels sprouts (trimmed and halved)
• 1/2 pound seedless California red grapes
• 1 large onion (cut into wedges)
• 2 T extra-virgin olive oil (plus more for drizzling (can substitute with coconut oil))
• 1/4 bunch fresh oregano
• 1/4 bunch fresh rosemary
• 1/2 teaspoon ground allspice
• Coarse sea salt and freshly group pepper
• 1/8 cup red wine vinegar
• Himalayan salt