Side Dish  /  Appetizer

Sheet Pan Roasted Balsamic Veggies

Sheet Pan Roasted Balsamic Veggies

Prep time

20 minutes

Cook time

40 minutes

Yield

4 servings

You only need one sheet pan for this recipe! Take advantage of seasonal veggies with this simple sheet pan recipe. The heartiness of the winter vegetables are lifted by the bright, decadent notes of our Original Balsamic Vinegar. Combined with the full flavor of our Organic Everyday Extra Virgin Olive Oil and a medley of powerful herbs, this recipe will make you want to eat your veggies.

In this recipe

Organic Everyday Extra Virgin Olive Oil
Original Balsamic Vinegar

Ingredients

  • 4 Large Carrots, peeled
  • 8 ounces of Brussel Sprouts, each cut in half
  • 3 Cups of Cubed Butternut Squash
  • ½ of a Red Onion, cut into large pieces
  • 2 Small Beets
  • 1 Teaspoon Rosemary
  • 1 Teaspoon Thyme
  • 1/2 Teaspoon Garlic Powder
  • ¼ Cup Kosterina Everyday Olive Oil
  • 3 Tablespoons Kosterina Original Balsamic Vinegar
  • ¼ Teaspoon Salt 
  • Pepper to taste

Instructions

  1. 1

    Preheat oven to 375 degrees. 

  2. 2

    Cut all your vegetables and be mindful to keep them relatively the same size for better roasting.  Arrange vegetables on a parchment lined baking sheet. Set aside.

  3. 3

    Mix together Kosterina Original Balsamic Vinegar, Kosterina Everyday EVOO, Thyme, Rosemary, Garlic Powder, Salt, and Pepper in a small bowl.

  4. 4

    Drizzle Balsamic mixture onto vegetables. Toss to coat each vegetable in Balsamic mixture.  Spread vegetables into an even layer on the baking sheet.

  5. 5

    Place tray in oven and roast for 35-40 minutes, flipping/tossing half way.

  6. 6

    Servc warm.

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