18-Year Traditional balsamic ·
Six Pack Sampler gift set ·
Sweet Italian gift set ·
Tuscan Herb olive oil ·
Vegetables ·
Balsamic Roasted Vegetables
Balsamic Roasted Vegetables
Vegetables
Ingredients
- 3/4 pound Brussels sprouts, trimmed and halved
- 2-3 large Heirloom carrots, peeled and sliced into 1/2” pieces
- 3+ tablespoons Fustini's Tuscan Herb olive oil
- 2 tablespoons Fustini's 18 Year balsamic vinegar
- 1 teaspoon chopped rosemary leaves
- 1 teaspoon chopped thyme leaves
- Kosher salt and freshly ground black pepper
- 1/2 cup toasted pecans
- 1/2 cup dried cranberries or rasins
Directions
- Preheat oven to 400°. Combine Brussels sprouts and carrots in a medium bowl. Toss with oil, balsamic vinegar, rosemary, and thyme. Season with salt and pepper. Spread out on a baking sheet. Bake for 20 to 25 minutes, until the vegetables are tender, shaking the pan halfway through. Before serving, toss roasted vegetables with pecans and cranberries.
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