Balsamico Bianco with Honey Roasted Vegetables made with our Olivum Late Harvest EVOO and our Honey Balsamico Vinegar.
Ingredients:
- Assorted vegetables (e.g., carrots, Brussels sprouts, red onions, and butternut squash), chopped
- 1/4 cup Temecula Olive Oil Company Olivum Olive Oil
- Salt and pepper, to taste
- 1/4 cup Balsamico Bianco with Honey
- Fresh thyme, chopped (for garnish)
Balsamico Bianco with Honey Roasted Vegetables
Instructions:
- Preheat the oven to 400°F (200°C).
- Toss chopped vegetables with Olivum Olive Oil, salt, and pepper. Spread them on a baking sheet.
- Roast the vegetables in the oven for 25-30 minutes or until they are tender and slightly caramelized.
- In a small bowl, mix Balsamico Bianco with Honey.
- Drizzle the balsamic mixture over the roasted vegetables and toss to coat evenly.
- Garnish with fresh thyme before serving.
Olivum is Latin for olive oil. Our Temecula Olive Oil Company Olivum Reserve Late Harvest extra virgin olive oil is a traditional recipe olive oil with buttery notes and a nutty finish. It is great for baking, and can be used as a butter substitute in all your recipes.
We carefully blend our California Late Harvest extra virgin olive oils to achieve this rich and decadent flavor. This traditional olive oil can be used as an all-purpose oil for cooking, baking, roasting and dipping. Try our Olivum with our California Balsamico and a pinch of our Moroccan Spice Rub for bread-dipping deliciousness!
