Prepare all your ingredients. Preheat the oven to 400°F.

Add the Brussels sprouts, beets, carrots and butternut squash into a cast iron dish. Lightly coat ingredients with coconut oil, and sea salt.

In a small saucepan, bring balsamic vinegar to boil on medium-high heat. Add Dijon mustard and cook for about 5 minutes, reducing vinegar by about half.

Once veggies are finished roasting, dish into your favorite bowl. Dress with the vinegar and mustard sauce and add sea salt to taste.