Sally’s sister’s favorite combination of olives oil and balsamic vinegar to use on her roasted veggies is: Herbs de Provence Olive Oil and Lavender Balsamic.
Give the combination a try in this recipe for roasted winter vegetables.
Sally's Sister's Roasted Vegetables
Ingredients
- 1 pound carrots peeled
- 1 pound parsnips peeled
- 1 large sweet potato peeled
- 1 small butternut squash peeled and seeded (about 2 pounds)
- 3 tablespoons
Primo Herbs de Provence EVOO - 1 tablespoon
Primo Lavender Balsamic - 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped flat-leaf parsley
Instructions
- Preheat the oven to 425 degrees F.
- Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, balsamic vinegar, salt, and pepper. Toss well.
- Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
- Sprinkle with parsley, season to taste, and serve hot
Notes
We gave this recipe from the Food Network a Primo twist!
