Balsamic Roasted Vegetables – Fustini's Oils & Vinegars
Enjoy delicious Balsamic Roasted Vegetables with Fustini's Tuscan Herb olive oil and 18-Year Traditional balsamic vinegar. Perfect for a flavorful side dish!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fustinis.com.
Ingredients
- 3/4 pound Brussels sprouts, trimmed and halved
- 2-3 large Heirloom carrots, peeled and sliced into 1/2” pieces
- 3+ tablespoons Fustini's Tuscan Herb olive oil
- 2 tablespoons Fustini's 18 Year balsamic vinegar
- 1 teaspoon chopped rosemary leaves
- 1 teaspoon chopped thyme leaves
- Kosher salt and freshly ground black pepper
- 1/2 cup toasted pecans
- 1/2 cup dried cranberries or rasins
More Like This
Garlic and Herb Roasted Root Vegetables – Fustini's Oils & Vinegars
fustinis.com
Balsamic Roasted Vegetables Recipe | On The Table
blog.mybalancemeals.com
Balsamic Glazed Roasted Cauliflower – Fustini's Oils & Vinegars
fustinis.com
Roasted Brussels Sprouts with Pancetta and Balsamic Glaze – Fustini's Oils & Vinegars
fustinis.com
Balsamic Roasted Vegetables | Nourishing Meals®
nourishingmeals.com
Roasted Vegetables + Balsamic Glaze | Eat to Thrive
eattothrive.org
Balsamic Roasted Vegetables
lesliebeck.com
Roasted Brussels Sprouts with Apples – Fustini's Oils & Vinegars
fustinis.com