Roasted Breakfast Vegetables

Ingredients

• 4 cups sweet potatoes, cut into 1″ cubes
• 4 cups brussels sprouts, halved
• 1 red bell pepper, chopped
• 1 red onion, chopped
• 6 whole garlic cloves, halved
• 8 oz whole mushrooms, quartered
• 3 Tbsp extra virgin olive oil
• 1-1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 Tbsp balsamic vinegar