Balsamic and Herb Boneless Turkey Roast with Roasted Vegetables – Lilydale®

Ingredients

• 2 cups (500 mL)brussel sprouts
• 2 cups (500 mL)acorn squash, peeled and cubed
• 1 cup (250 mL)beets, peeled and cubed
• ½ cup (125 mL)cranberries, frozen
• 2 tbsp (30 mL)Mastro® Olive Oil
• 2 tbsp (30 mL)Mastro® Balsamic Vinegar
• ½ cup (125 mL)Water
• salt and pepper
• ½ cup (125 mL)Mastro® Olive Oil
• ½ cup (125 mL)Balsamic vinegar
• ¼ cup (60 mL)soy sauce
• 3 tbsp (45 mL)brown sugar
• 2 tbsp (30 mL)mustard
• 2cloves garlic, minced
• 2shallots, minced
• 1 tsp (5 mL)oregano, dried
• 1 tsp (5 mL)rosemary, dried
• 1 tsp (5 mL)parsley, dry or freshly chopped
• 1 tsp (5 mL)pepper, freshly ground
• 1 tsp (5 mL)salt