Our FIG Dark Balsamic Vinegar is a sweet balsamic that is thick and rich and can be added to roasted vegetables as well as salad dressings when honey or maple syrup is called for in a recipe. It has an amazing fig flavor and naturally sweetened by figs- No Added Sugars! Enjoy our FIG Balsamic Vinegar drizzled on vanilla ice cream for an upscale ice cream treat!
Roasted Vegetables with Pecan Oil and Balsamic Vinegar
Roasting vegetables with Everling Coastal Farm PECAN Oil and then drizzled with our Imported FIG Balsamic Vinegar is a tasty way to serve healthy vegetables. Roasting brings out the natural sugars in sweet potatoes, carrots,Brussels sprouts and onions and when finished with a splash of Balsamic Vinegar adds additional natural sweetness. Delicious!!
1 LB Brussels Sprouts- roots cut off and cut in half
4 Medium Carrots-sliced long ways in half or quartered
1 Large Red Onion-sliced into thick slices
Directions
Preheat your oven to 425 degrees and take out a large sheet pan. ( You may need more than one pan) Cover with parchment paper or foil.
Put your potato slices in a bowl and drizzle with 1 TBLS of Pecan Oil to coat. Sprinkle with salt and pepper and lay slices on the pan.
Use the same bowl for the Brussels sprouts, carrots and onion slices and add another 1 TBLS of Pecan Oil to coat. Sprinkle with S&P and put on the pan making sure that they are flat on the pan ( not piled up, this will steam the veggies instead of roasting them so they won’t have a crispy edge). Use two pans if you need the room so they are flat and spaced.
Cook in your 425 degree oven on bake for 25- 30 minutes. Flip the veggies ½ way through the cooking time. Remove from the oven and drizzle with FIG Dark Balsamic Vinegar and serve! ENJOY!
