Holiday Roasted Vegetables: A Festive and Nutritious Side Dish

Ingredients

2 cups Brussels sprouts, halved

2 cups carrots, sliced

2 cups sweet potatoes, cubed

1 red onion, chopped

3 tablespoons olive oil

2 tablespoons balsamic vinegar

1 tablespoon maple syrup

1 teaspoon garlic powder

Salt and pepper to taste

Fresh parsley for garnish

Note: Feel free to choose any vegetables you prefer for this recipe, such as zucchini, bell peppers, or cauliflower!

Instructions