Pan Roasted Vegetables with Garlic Balsamic Drizzle

3 tbsp The Shoreline Vine Garlic White Balsamic Vinegar

3 tbsp The Shoreline Vine Garlic, Lemon or Gremolata Infused Olive Oil

1-2 tsp fresh oregano, minced (plus additional for garnish if desired)

1 tbsp fresh garlic, minced

1/2 tsp ground cumin

Pinch of Salt

Pinch of Pepper

1 lb butternut squash, peeled and chopped into 1” pieces

1 lb medium carrots, peeled and chopped into 1” pieces

1 lb sweet potatoes, peeled and chopped into 1” pieces

1 lb parsnips, peeled and chopped into 1” pieces

1 medium-large red onion, chopped into chunks

Preheat the oven to 400 degrees

In a small bowl, whisk together the 2 tbsp balsamic, 2 tbsp olive oil, oregano,
garlic, cumin, salt and pepper and set aside. Place the chopped vegetables in a
large bowl and pour the balsamic mixture over the top; toss to coat evenly.
Spray a large cookie sheet with non stick cooking spray. You could also use tin
foil lined pan – sprayed with non stick cooking spray for easy clean up.
Arrange the vegetables in a single layer on the prepared baking sheet. Bake for
approximately 45-50 minutes. Stir or shake the vegetables around every 15-20
minutes. Once they are fork tender, remove from the oven. Combine the remaining
tbsp of olive oil and vinegar and drizzle over the top.

Garnish with additional fresh oregano, salt and pepper, to taste.