Roasted Vegetables

BY: April Mallare

POSTED: March 4, 2025

IN: Appetizer

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.

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