Roasted Fall Vegetables with California Grapes

Name: Roasted Fall Vegetables with California Grapes
Total time: 42 min
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

dailydelish.us

Grapes from California are now in season (May – January). My son enjoys eating grapes right off the stem and I love frozen grapes for a cold and sweet (but

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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