Ingredients
- 1 pound mixed vegetables, (carrots, bell peppers, zucchini, red onions, etc., chopped)
- 2 tablespoons WVOO Cascadian Wild Raspberry white balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- Salt and pepper to taste
- Fresh thyme leaves for garnish
Instructions
- Preheat oven to 450˚ F
- In a large bowl, whisk together the Cascadian Wild Raspberry white balsamic, olive oil, honey, salt, and pepper
- Add the chopped vegetables to the bowl and toss to coat evenly
- Spread the vegetables in a single layer on a baking sheet
- Roast for 25-20 minutes, or until the vegetables are tender and sightly caramelized
- Garnish with fresh thyme leaves before serving
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