Ingredients
4 beets, peeled and cut into ½-inch cubes
4-5 loose cups Brussels sprouts, ends cut off, outer peel removed, and cut in halves or quarters 3 cups shredded cabbage
1 large yellow onion, coarsely chopped
5 cloves garlic, crushed or finely chopped
¼ cup cannabis coconut oil, grapeseed oil or olive oil
1 tsp sea salt
¼ cup cannabis infused balsamic vinegar
¾ cup walnuts, coarsely chopped
Directions
Preheat the oven to 400°F. Place all the veggies, including the onion and garlic, in a large mixing bowl and toss with the cannabis infused oil and salt. Transfer to a glass roasting pan or a parchment-lined cookie sheet and roast for 30 minutes. Remove from the oven and mix in the infused balsamic vinegar, and stir the vegetables around. Sprinkle the walnuts over the top and cook for another 10 to 15 minutes, until the veggies are tender. Serve warm or at room temperature.