Herb Roasted Garlic Brussels Sprouts, Sweet Potatoes and Carrots

1 pound Brussels Sprouts; the end trimmed (new cut) and but in half lengthwise if large

1 pound Sweet Potatoes; peeled and cut into bite-size pieces

12 ounces Carrots; peeled and sliced no larger than ½-inch thick (if using a very thick carrot, cut the slice into quarters to make pieces bite-size)

6 medium Garlic Cloves , peeled and diced

2 teaspoons Fresh Thyme Leaves (stems discarded)

1 teaspoon ground Nutmeg (freshly grated if possible)

Zest from 1 small Lemon

2 tablespoons Olive Oil

1 tablespoon Balsamic Vinegar

1 teaspoon Tamari sauce (if not gluten-free traditional soy sauce may be substituted)

1 teaspoon Kosher Salt

Directions at boulderlocavore.com

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