Roasted Rainbow Vegetables – García de la Cruz Olive You

Ingredients

• 1 pound fingerling potatoes, washed, dried and sliced in half vertically
• 8 ounces Brussels sprouts (about 11-12 sprouts), end trimmed off and sliced in half vertically
• 3 ounces peeled and steamed chestnuts
• 2 colored bell peppers (ideally 1 red, 1 yellow)
• 3-4 ounces shallots, paper skin peeled off, halved or quartered
• 2 tablespoons Garcia de la Cruz Organic Extra Virgin Olive Oil
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• 1 large garlic clove, finely minced or pressed
• 1 pinch kosher salt
• Freshly ground pepper
• Garnishes at serving time: pomegranate arils (seeds), sliced Fuyu persimmons.