Instructions:

1. Preheat oven to 425°F.

2. Peel carrots, rinse & dry, and roughly chop. Try to keep as uniform as possible. One end will likely be much smaller so to keep uniformity, cut the larger end into smaller pieces to match.

3. Wash sweet potatoes thoroughly and dry with a paper towel. Cut sweet potatoes into pieces. The sweet potatoes will cook quicker than the carrots, so the pieces should be a bit larger.

4. Place carrots and sweet potatoes into a large mixing bowl. Roughly chop onions into large chunks and add to bowl.
5. Add in the olive oil, balsamic vinegar, and seasonings and toss to coat. Feel free to eyeball these measurements and add more if you like more flavor!
6. Line a baking sheet with foil and rub with a little olive oil or coconut oil to prevent sticking. (Side note: you can use cooking spray, however, most cooking sprays contain soy, which would make this recipe no longer soy free or Whole 30 compliant. Check out my Shop Products page for my favorite soy free, Whole 30 complaint, cooking spray!)

7. Bake for about 40-60 minutes, turning over about halfway through. Cook time varies based on the size of the potatoes and vegetables so check them periodically.
8. Once carrots and potatoes have softened, remove from over and serve! (Side note: they make very tasty leftovers!)
9. Enjoy! :)