Ingredients
- 3 Tbsp J. Olive Co. Medium or Robust Extra Virgin Olive Oil
- 2 cups carrots, peeled and cut into 2-inch pieces
- 2 cups sweet potatoes, peeled and cubed
- 1½ cups Brussels sprouts, halved
- 1 medium red onion, cut into wedges
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 2 Tbsp J. Olive Co. Traditional Dark Balsamic
- 1 Tbsp honey
Optional garnish: chopped pecans, crumbled goat cheese, or fresh parsley
Instructions
1. Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil.
2. Place carrots, sweet potatoes, Brussels sprouts, and red onion on the baking sheet.
3. Drizzle vegetables with Extra Virgin Olive Oil, then sprinkle with salt, pepper, and thyme. Toss until evenly coated.
4. Spread vegetables into a single layer, making sure not to overcrowd the pan.
5. Roast for 30–35 minutes, stirring halfway through, until vegetables are caramelized and tender with crisp edges.
6. While vegetables roast, whisk together white balsamic and honey in a small bowl.
7. Remove vegetables from oven and immediately drizzle with the balsamic mixture. Toss gently to coat.
8. Return to oven for 5 more minutes to allow the glaze to lightly caramelize.
9. Transfer to a serving dish and garnish as desired. Serve warm.