Roasted Vegetables

Roasted to perfection! 🥕🍠 Enjoy this delightful medley of root veggies, all glistening and bursting with flavors from the Black Peppercorn EVOO with a hint of Apricot Balsamic 🍽️

Ingredients:

• 4 cups assorted root vegetables (like carrots, beets, parsnips, and sweet potatoes), peeled and cut into uniform chunks or slices
• 3 tbsp BN Black Peppercorn Olive Oil
• 2 tbsp unsalted butter, melted
• 2 tbsp BN Apricot Balsamic
• Salt, to taste
• Freshly ground black pepper, to taste
• Fresh herbs (such as thyme or rosemary), for garnish (optional)

Instructions:

• Preheat your oven to 400F.
• In a small bowl, combine the melted butter, EVOO, and balsamic vinegar for seasoning mix.
• Place the cut vegetables in a large mixing bowl. Drizzle the seasoning mix over the vegetables, tossing well to ensure each piece is coated evenly.
• Add salt and freshly ground black pepper, tossing again to distribute the seasoning evenly.
• Line a baking sheet with parchment paper and spread the vegetables out in a single layer, ensuring they are not overcrowded.
• Place the baking sheet in the preheated oven and roast the vegetables for about 25-35 minutes or until they are golden brown and fork-tender, turning once halfway through the cooking time.
• Once out of the oven, taste and adjust the seasoning if necessary.
• Garnish with fresh herbs and serve immediately.