Ingredients:
- 1 bunch fresh asparagus, trimmed
- 1 lb Brussels sprouts, trimmed and halved
- 1 zucchini, sliced into thick half-moons
- 1½ cups broccoli florets
- 3 tbsp J. Olive Co. Madagascar Black Pepper Olive Oil
- 2 tbsp J. Olive Co. Neapolitan Herb Balsamic
- 2 cloves garlic, minced
- 1 tsp kosher salt
- ½ tsp freshly cracked black pepper
- Optional: 2 tbsp grated Parmesan or crumbled goat cheese
- Optional: fresh parsley or basil, chopped
Instructions:
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- In a large bowl, combine asparagus, Brussels sprouts, zucchini, and broccoli.
- Drizzle with Madagascar Black Pepper Olive Oil. Add garlic, salt, and cracked black pepper. Toss well to coat evenly.
- Spread vegetables in a single layer on the baking sheet. Roast for 20–25 minutes, stirring halfway through, until tender and caramelized at the edges.
- Remove from oven and immediately drizzle with Neapolitan Herb Balsamic. Toss gently while warm so the balsamic lightly glazes the vegetables.
- Sprinkle with Parmesan or goat cheese and fresh herbs if desired. Serve warm.