Roasted Root Veggies

Roasted Root Veggies

2 bunches red and golden beets, peeled and cubed

2 sweet potatoes

5 cloves whole garlic

1/2 LB Brussels sprouts

1 LB fresh green beans

4 shallots, quartered

3 tBSP olive oil

1 tSP sea salt

1/2 tSP fresh cracked pepper

Goat cheese, garnish

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a large bowl combine the beets, garlic, Brussels sprouts, green beans, and shallots. Drizzle with olive oil. Add salt and pepper. Toss together and place on the baking sheet and place into oven . Cook for 20-25 minutes or until beets are tender. Remove from oven and place on a platter. Dot with goat cheese and serve.

**Feel free to substitute with any seasonal root vegetables such as peruvian potatoes, sweet potatoes, or acorn squash.