12 ounces Brussels sprouts
2 large stalks broccoli, cut into florets
1/2 head cauliflower, cut into florets
8 ounces baby carrots, cut in half
1 bunch asparagus, hard ends removed and cut into 2″ pieces
6 cloves garlic, minced
2 tablespoons balsamic vinegar
1 teaspoon Bragg Liquid Aminos or low sodium soy sauce (optional)
Preheat oven to 375 degrees F.
To prepare Brussels sprouts, cut off stem base, peel outer leaves and cut a cross 1/4″ deep in base of stem.
Toss all ingredients, in a large bowl. Pour into a large baking pan that has been lined with parchment paper and spread evenly.
Cover and bake for 30 minutes.
Remove the cover, stir, and bake for an additional 30 minutes or until vegetables are tender, stirring occasionally.
Note: Can use frozen vegetables instead of fresh. In the picture, I just used the vegetable I had, the vegetables in the recipe are just a suggestion.
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