Honey Balsamic Roasted Vegetables with Hickory Smoked Olive Oil

Honey Balsamic Roasted Vegetables with Hickory Smoked Olive Oil and Honey Balsamico Bianco from Temecula Olive Oil Company

Ingredients:

• 4 cups mixed vegetables (such as carrots, Brussels sprouts, bell peppers, and red onions), chopped
• 2 tablespoons Temecula Olive Oil Company’s Hickory Smoked Olive Oil
• 2 tablespoons Balsamico Bianco with Honey
• 2 tablespoons honey
• 2 cloves garlic, minced
• Salt and black pepper to taste
• Fresh thyme leaves for garnish

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil.
2. In a large bowl, combine the chopped mixed vegetables, Temecula Olive Oil Company’s Hickory Smoked Olive Oil, balsamico bianco with honey, minced garlic, honey, salt, and black pepper. Toss until the vegetables are evenly coated.
3. Spread the vegetables out in a single layer on the prepared baking sheet.
4. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and caramelized, stirring halfway through cooking.
5. Once done, remove from the oven and transfer the roasted vegetables to a serving dish.
6. Garnish with fresh thyme leaves before serving.
7. Serve Honey Balsamic Roasted Vegetables with Hickory Smoked Olive Oil hot as a delicious side dish or as a vegetarian main course. Enjoy the sweet and smoky flavors of the roasted vegetables enhanced by the hickory smoked olive oil and balsamico bianco with honey!