VEGGIE: Roasted Beets and Pumpkin with Champagne Balsamic Glaze

Side Dishes

From our friend, Rebekah Fedrowitz, MHN
Holistic Nutrition Consultant & Food Blogger

Ingredients

• 3 medium beets, peeled
• 1 pie pumpkin, peeled
• 1 large sweet onion, cut into chunks
• 1/4 cup Champagne Balsamic
• 1/4 cup medium intensity Ultra Premium EVOO
• 2 cloves fresh garlic, finely minced
• 1 teaspoon dired thyme
• 1 teaspoon sea salt
• freshly ground pepper

Directions

1. Preheat oven to 400^o.  Line a large baking sheet with parchment paper.
2. Cut the peeled beets and pumpkin into bite-sized chunks.  Spread in a single layer on the baking sheet.
3. In a small bowl, whisk together the balsamic vinegar, olive oil, garlic, thyme, salt, and pepper.  Drizzle mixture over beets and pumpkin, and then toss to coat.
4. Bake for 45-55 minutes, or until beets and pumpkin are tender.  Remove from the oven and serve immediately.