Side Dishes
Vegetables with Roasted Onion Olive Oil
This is a simple way to amp up your seasonal vegetables as an accompaniment to any dinner and turn any leftover vegetables into a soup afterwards!
Ingredients:
Various vegetables of your choice: Zucchini, Squash, assorted coloured Peppers, Onion , Brussels Sprouts, Carrots, Celery etc.
Roasted Onion Olive Oil (or Cilantro and Onion Olive Oil)
Italian Fig Balsamic Vinegar (or Black Cherry, Blueberry)
Salt & Pepper
Ingredients:
Various vegetables of your choice: Zucchini, Squash, assorted coloured Peppers, Onion , Brussels Sprouts, Carrots, Celery etc.
Roasted Onion Olive Oil (or Cilantro and Onion Olive Oil)
Italian Fig Balsamic Vinegar (or Black Cherry, Blueberry)
Salt & Pepper
Directions:
Preheat oven to 375 degrees.
Cut vegetables and mix in a bowl with a generous amount of Roasted Onion Olive Oil and Italian Fig Balsamic until all are coated.
Spread out on a baking sheet cook for 12-15 minutes.
Preheat oven to 375 degrees.
Cut vegetables and mix in a bowl with a generous amount of Roasted Onion Olive Oil and Italian Fig Balsamic until all are coated.
Spread out on a baking sheet cook for 12-15 minutes.
This recipe also works on the BBQ if you prefer grilled veggies!
Products Used
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Italian Fig Dark Balsamic
Price range: $19.00 through $42.00Price range: $19.00 through $42.00Select options This product has multiple variants. The options may be chosen on the product page
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Cilantro and Onion Olive Oil
Price range: $19.00 through $42.00Price range: $19.00 through $42.00Select options This product has multiple variants. The options may be chosen on the product page
