PAN ROASTED FALL VEGETABLES WITH POMEGRANATE BALSAMIC & HERBS DE PROVENCE OLIVE OIL
This Pan Roasted Fall Vegetables recipe combines the rich flavors of Bodacious Herbs de Provence Olive Oil and Bodacious Pomegranate Balsamic Vinegar to create a vibrant and healthy side dish. Seasoned salt enhances the natural sweetness of the butternut squash, Brussels sprouts, carrots, and red onion as they roast to tender perfection. Simple preparation and aromatic ingredients make this dish a delightful addition to any autumn meal, ensuring each vegetable shines with a hint of Provencal herbs and a tangy pomegranate glaze.
Ingredients
- 3 tbsp Bodacious Herbs de Provence Olive Oil
- 3 tbsp Bodacious Pomegranate Balsamic Vinegar
- 1 tsp seasoned salt
- 3 cup butternut squash cubed
- 3 oz Brussels sprouts cut in half and outer yellow leaves removed
- 4-5 medium carrots halved and cut into 2 inch chunks
- ½ large red onion cut into large wedges or chunks
Instructions
- Preheat oven to 375°F.
- Chop your vegetables and place them on a large baking sheet lined with parchment paper.
- Whisk together the Bodacious Pomegranate Balsamic Vinegar, Bodacious Herbs de Provence Olive Oil and seasoned salt in a bowl.
- Pour the balsamic mixture all over the veggies and toss to coat.
- Roast to tender perfection for about 35-45 minutes, flipping halfway through cooking. Veggies are done when the squash and carrots are fork tender.
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