Garden Harvest Roasted Veggies
Wondering what to do with all those garden goodies? Look no further than this DELICIOUS recipe! Packed with flavor and all the fresh things! The PERFECT end of summer side dish!
Ingredients
- 1 large carrot, cut into 1/2 inch pieces
- 1 medium red onion, cut into 1/2 inch pieces
- 1/2 red bell pepper, cut into 1/2 inch pieces
- 1/2 yellow bell pepper, cut into 1/2 inch pieces
- 1/2 orange bell pepper, cut into 1/2 inch pieces
- 1 zucchini, quartered and cut into 1/2 inch pieces
- 1 large beet root (or 3 small beets), peeled, quartered, and cut into 1/2 inch pieces
- 1/2 butternut squash, peeled and cut into 1/2 inch pieces
- 8 Brussels sprouts, cut in half
- 8 small yellow potatoes, left whole
- Balsamic Glaze:
- 1/4 cup Cilantro & Roasted Onion Extra Virgin Olive Oil
- 2 Tbsp Neapolitan Herb Dark Balsamic Vinegar
- 2 Tbsp Red Wine Vinegar
- 2 tsp Stock Market Creamy Garlic Mustard
- 2 tsp fresh thyme, finely chopped
- 2 Tbsp fresh Italian parsley, finely chopped
- 5 garlic cloves, minced
- 1 tsp Jacobsen’s freshly ground black pepper
- 1 tsp Jacobsen’s Italian Sea Salt
- 1/2 tsp Jacobsen’s freshly ground black pepper, to taste
- 1/2 tsp Jacobsen’s Italian Sea Salt, to taste
- 1/4 cup Italian parsley, for finishing
Directions
Preheat oven to 425F. Line a large, baking sheet with parchment paper and set aside.
Prepare the balsamic glaze by whisking the Cilantro & Roasted Onion Extra Virgin Olive Oil, Neapolitan Herb Dark Balsamic Vinegar, Red Wine Vinegar, Stock Market Creamy Garlic Mustard, parsley, thyme, garlic, pepper, and salt in a small bowl until well combined.
Place the vegetables in a large bowl. Pour the dressing all over the vegetables and toss well to coat. Transfer the vegetables onto the prepared baking sheet and spread out evenly. Bake for about 35 minutes. Serve immediately, season with additional salt and pepper as desired. Garnish with additional chopped parsley.
