Ultimate Glazed Roasted Vegetables

 These Ultimate Glazed Roasted Vegetables are delicious and contain the perfect blend of carefully selected flavours. Experience a fun and creative meal that is easy to create and customize. A healthy and tasty dish for any occasion. This recipe works beautifully with our Oregano EVOO and Cask 18 Balsamic!

Ingredients

Roasted Vegetables:

2 large sweet onions, peeled and cut into quarters

2 sweet potatoes, peeled and cut into 1-inch pieces 

8 ounces Brussels sprouts, trimmed and halved 

1/2 medium butternut squash, peeled and diced 

8 ounces carrots, peeled and cut on the bias into 1-inch slices 

8 ounces fingerling potatoes, halved 

1 head garlic, cloves separated and left unpeeled

1/4 cup Oregano EVOO

1 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

Glaze:

1/3 cup vegetable broth

1/4 cup Oregano EVOO

1/4 cup Cask 18 Balsamic

2 tablespoons honey 

2 teaspoons country Dijon mustard

1 teaspoon lemon juice 

Kosher salt and freshly ground black pepper 

Instructions  

1. For the roasted vegetables: Preheat the oven to 400 degrees F.
2. In a large bowl, toss the onions, sweet potatoes, Brussels sprouts, butternut squash, carrots, fingerling potatoes and garlic with the oil, salt and pepper on a large jelly roll pan. Spread the vegetables in an even layer and roast, stirring once halfway through, until tender, 40 to 45 minutes. Remove the garlic from the skins before serving.
3. For the glaze: Meanwhile, in a small saucepan, combine the vegetable broth, oil, vinegar, honey, mustard, lemon juice and some salt and pepper. Cook over low heat until the glaze is reduced by half, about 10 minutes. Serve over the vegetables or as a dipping sauce.