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Add an Arbequina to Roasted Vegetables for a creamy taste | The Little Shop of Olive Oils

Roasted Vegetables with Balsamic Drizzle

Ingredients

 Directions:

  1. Preheat oven to 425°F.
  2. In a large bowl, toss brussels sprouts, carrots, potatoes and shallots with 2 tablespoons of olive oil, kosher salt and freshly cracked black pepper to coat thoroughly.
  3. Transfer the vegetables to a baking sheet and roast until tender and caramelized, about 30 minutes.
  4. Place roasted vegetables back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.
  5. Drizzle aged Neapolitan Herb balsamic vinegar for presentation and taste.

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