2Textra-virgin olive oilplus more for drizzling (can substitute with coconut oil)
1/4bunch fresh oregano
1/4bunch fresh rosemary
1/2teaspoonground allspice
Coarse sea salt and freshly group pepper
1/8cupred wine vinegar
Himalayan salt
Instructions
Preheat oven to 475 degrees.
In a large bowl, combine carrots, brussels sprouts, grapes, onion, oregano, and rosemary. Add olive (or coconut) oil and allspice. Season with sea salt and pepper. Toss well to combine.
Spread vegetable/grape mixture on to a roasting pan in an even layer. Place roasting pan in oven and roast, stirring occasionally, until vegetables are golden brown and tender, ~30 minutes.
Removing roasting pan from oven and drizzle with vinegar. Transfer to serving platter and drizzle with olive oil and Himalayan salt. Enjoy!