2 large sweet onions, peeled and cut into quarters
2 sweet potatoes, peeled and cut into 1-inch pieces
8 ounces Brussels sprouts, trimmed and halved
1/2 medium butternut squash, peeled and diced
8 ounces carrots, peeled and cut on the bias into 1-inch slices
8 ounces fingerling potatoes, halved
1 head garlic, cloves separated and left unpeeled
1/4 C + 1/4 C of any of The Olive Bin's Extra Virgin Olive Oils
1 tsp kosher salt + more to taste
1/2 tsp freshly ground black pepper + more to taste
1/3 C vegetable broth
1/4 C of The Olive Bin's Champagne Dark Balsamic Vinegar (Seasonal)
2 T honey
2 tsp Dijon mustard
1 tsp lemon juice
Roasted Dijon Vegetables with Balsamic Glaze
Ingredients
Number Of Servings: 6
Directions
- For the roasted vegetables: Preheat the oven to 400 degrees F.
- In a large bowl, toss the onions, sweet potatoes, Brussels sprouts, butternut squash, carrots, fingerling potatoes and garlic with 1/4 C oil, salt and pepper on a large jelly roll pan.
- Spread the vegetables in an even layer and roast, stirring once halfway through, until tender, 40 to 45 minutes. Remove the garlic from the skins before serving.
- For the glaze: Meanwhile, in a small saucepan, combine the vegetable broth, 1/4 C oil, vinegar, honey, mustard, lemon juice and some salt and pepper. Cook over low heat until the glaze is reduced by half, about 10 minutes. Serve over the vegetables or as a dipping sauce.
Additional Info
Thanks to FoodNetwork.com for this recipe inspiration! They note that you can use Country Dijon mustard for a milder, creamier option; or mix 1 tsp regular Dijon with 1 tsp mayonnaise.
