Balsamic Roasted Vegetables Recipe
Fall is roasted vegetable season. Add a kick of rich balsamic vinegar, and you have a welcome side for all occasions, autumnal and beyond.
By Annette Thurmon | @azurefarm
- ● Prep time: 20 min.
- ● Cook time: 30-40 min.
- ● Total time: 50-60 min.
- ● Servings: 6
Ingredients
- 1 lb butternut squash, peeled and cut
- 1 lb Brussels sprouts, trimmed
- 3/4 lb carrots (about 3–4 large)
- 3/4 lb beets (about 2 medium), peeled and cut into 1-inch wedges
- 1 head broccoli, trimmed
- 5–6 tbsp World Market® Extra Virgin Olive Oil
- 2 tbsp World Market® Balsamic Vinegar of Modena
- 1 tsp World Market® Organic Thyme
- 1 tsp dried rosemary
- 1 tsp World Market® Organic Oregano
- 2 tsp kosher salt
- Pepper, to taste
- 1/2 cup dried and sweetened cranberries
- 1 cup salted and toasted pepitas
Directions
Step 1
Assemble raw vegetables on a baking sheet or oven-safe dish.
Step 2
Mix balsamic vinegar and olive oil in a jar and then pour over vegetables.
Step 3
Add salt, pepper, thyme, oregano and rosemary.
Step 4
Roast in oven at 375°F. Once vegetables are cooked throughout and start to toast, about 30–40 minutes, remove from oven.
Step 5
Assemble vegetables on a serving dish. Add toasted pepitas and finish with dried cranberries.
Step 6
Salt and pepper again to taste, if needed.
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