Fustini's Oils and Vinegars
Balsamic Roasted Vegetables

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Balsamic Roasted Vegetables


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Balsamic Roasted Vegetables



  • 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


Step 1. 

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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