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