Main Stays for May

Balsamic-Roasted-Vegetables-tall-pin

Easy way to liven up BBQ’s and big get togethers like the May Long weekend.  These roasted jewels are extra flavourful with caramelized edible gardens Balsamic Reduction which makes the vegetables so crispy and sweet.  

  • 1/2 pound sweet potato, peeled and cut into 1/4 – 1/2 inch slices

  • 1/2 pound baby carrots, halved lengthwise

  • 1 bunch asparagus, trimmed

  • 1 pint cherry tomatoes

  • 1 red, orange, and yellow pepper, chopped

  • 1 chopped red onion

Balsamic Dressing

  • 2 tablespoons olive oil

  • 4 tablespoons edible gardens Balsamic Reduction -Classic or Fig & Fire

  • 1/4 teaspoon garlic powder

  • 1 1/2 teaspoon dried oregano

  • 3/4 teaspoon dried thyme

  • salt and pepper

  • pinch of cayenne powder

Instructions:

  1. Preheat oven to 425F.

  2. Add carrots to a large pot and fill with water. Season with salt. Bring to a boil, reduce heat, and simmer for 5 minutes. Add sweet potato and cook 5 minutes longer. Drain and run under cold water to stop cooking.

  3. Whisk together oil, edible gardens Classic or Fig & Fire Balsamic, Reduction and spices. Dip sweet potato pieces in and fully coat. Layer onto baking sheet. Add remaining veggies to sauce, and coat evenly. Pour over top of sweet potato.

  4. Cook for 15 minutes. Toss, and cook for another 10-15 minutes, or until caramelized to your liking.

  5. Layer in tower form, or serve in a large bowl.

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