Ingredients

• 5 organic beets, chopped Ingredients
• 5 sweet potatoes, chopped Ingredients
• 6 carrots, chopped Ingredients
• 1 red onion, chopped Ingredients
• 5 garlic cloves, chopped in half Ingredients
• 2 tbsp extra-virgin olive oil Ingredients
• 1/2 tsp coarse sea salt Ingredients
• 1 tbsp dried rosemary Ingredients
• 2 bunches of dino kale, chopped Ingredients
• 1 tsp balsamic vinegar Ingredients

Instructions

1. Preheat oven to 350F degrees. In a large bowl, combine beets, sweet potatoes, carrots, onion, garlic, extra-virgin olive oil, sea salt and dried rosemary.
2. Place this veggie mixture onto a large baking dish with a lid. If you don't have one big enough you can use a cookie sheet, you'll just have to be careful they don't burn. Also, they will dry out more easily if they are on a cookie sheet.
3. Bake for 50 minutes or until the veggies are fork tender. Meanwhile, drizzle kale with balsamic vinegar and spread evenly on to a cookie sheet.
4. Bake kale for 8-10 minutes. Watch it very carefully to ensure it doesn't burn!
5. Combine roasted root veggies and kale into a large dish, drizzle with some more olive oil and serve immediately. Enjoy!!