Balsamic Honey Roasted Vegetables

8 to 10 cups veggies (any combination you have on hand - here I used (about 2 cups each) sweet potato, beet, broccoli, mushrooms and bell pepper), all washed, trimmed and chopped into roughly even-sized pieces

2 tablespoons extra virgin olive oil

¼ teaspoons sea salt

Fresh Ground Pepper, to taste

2 tablespoons balsamic vinegar

2 tablespoons honey

Directions at nourishedtheblog.com

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