Ingredients
Scale
- 4 beets, peeled and cut into 1/2-inch cubes
- 4–5 loose cups Brussels sprouts, ends cut off, outer peel removed, and cut in halves or quarters
- 3 cups shredded cabbage
- 1 large yellow onion, coarsely chopped
- 5 cloves garlic, crushed or finely chopped
- 1/4 cup coconut oil, avocado oil, or organic ghee
- 1 tsp sea salt
- 1/4 cup balsamic vinegar
- 3/4 cup walnuts, coarsely chopped (optional)
Instructions
- Preheat the oven to 400°F.
- Place all the veggies, including the onion and garlic, in a large mixing bowl and toss with the oil and salt. Transfer to a glass roasting pan or a parchment-lined cookie sheet and roast for 30 minutes.
- Remove from the oven and mix in the balsamic vinegar, and stir vegetables around. Sprinkle the walnuts over top and cook for another 10 to 15 minutes, until the veggies are tender.
- Serve warm or at room temperature.
- Prep Time: 15 mins
- Cook Time: 45 mins