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)
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.