Roasted Vegetables
Recipe courtesy Grant Easterbrook, The Olive Station, 225 Canada Avenue, Downtown Duncan This is an easy recipe that’s simple, tasty, and always a crowd pleaser. You can substitute with other veggies like, asparagus, or substitute the potatoes for butternut squash, or whatever you have on hand. The most important thing to remember is that they are all cut in a similar size so they cook evenly. PREP TIME: 20 Minutes COOK TIME: 20 Minutes For this recipe you will need the following: 12-15 Brussel Sprouts, trimmed and halved 1 whole Red Onion, peeled and cut into large chunks 1 whole Red Bell Pepper, seeded and cut into large chunks 8 ounces, weight Mushrooms (any kind), quartered or halved depending on size 2-3 carrots, cut into large pieces 2 Red Potatoes, cut into large chunks or 8 oz. fingerling potatoes halved 3 cloves Garlic, minced Salt And Pepper, to taste 1 teaspoon chopped fresh herbs (parsley, sage, rosemary, thyme) 1/4 cup Mushroom & Sage Olive Oil 1/4 cup Red Apple Dark Balsamic Directions Preheat oven to 450 degrees F. Combine all the prepped veggies in a large bowl. Drizzle the Mushroom and Sage Olive Oil, then season with salt, pepper, garlic and other seasonings of your choice. Toss to coat. Arrange on baking sheet (2 sheets if your veggies are really big!) , spreading the veggies out to give them room. Roast for 15 minutes, shaking the pans at least twice during that time. Toss and roast for an additional 5-10 minutes, until veggies are nicely roasted. While the veggies are cooking, simmer balsamic for about 15 minutes or until nice and thick. When veggies are done, drizzle with the Red Apple Dark Balsamic Glaze.
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