Roasted Veggies with Cinnamon Pear
Nothing says comfort food like a healthy and rich bowl of harvest veggies during the fall. Add a little kick to it with our Cinnamon Pear Balsamic and now you are talking. Here is a simple recipe you can do with minimal effort. Make plenty to have for left overs! Have it with your favorite protein, add a little bit of fresh or dried cranberries and goat/feta cheese, and you are all set!
Ingredients:
Any root Vegetables such as carrots, sweet potatoes (yams) or any potato, turnips, parsnips
Red onions
Green Zucchini
Red bell peppers - you can also add yellow and orange peppers
Garlic cloves, minced or crushed
Fresh herbs (rosemary, thyme, or sage)
Salt
Pepper (I prefer red peppers)
Extra Virgin Olive Oils, such as our Picual
Cinnamon Pear Balsamic Vinegar
Instructions:
Preheat the Oven to 400 degrees. Wash and peel the root vegetables as needed. Cut into similar-sized pieces, about an inch cube. In a large bowl, toss the vegetables with the Picual Olive Oil, the garlic, salt, pepper and fresh herbs. Arrange the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for 30–45 minutes, or until they’re tender and lightly golden. Remember to toss them halfway through for even cooking. Once the vegetables are tender, remove from the oven and pour over the balsamic reduction (see instructions below), then serve!
For the Balsamic Reduction:
Use our Cinnamon Pear or Fig Balsamic. Pour Balsamic Vinegar into into a stainless steel small saucepan and place on the stove over low-medium heat. Bring the vinegar to a very gentle boil, then reduce heat allowing it to simmer very gently, keeping a close eye on the vinegar. Stir occasionally to prevent it from sticking to the bottom of the pan. Continue to simmer until the vinegar is slightly reduced, for about 10 to 20 minutes. At this point the vinegar should be thicker. Remove from heat and let it sit for a few minutes; the vinegar will thicken as it cools off. Add to the veggies to taste. You can refrigerate any left over.