Rosemary Veggie Medley with Cranberry-Pear Balsamic Glaze


  • 2 medium red onions-cut into eighths
  • 1 lb golden beets- Julian cut
  • 1 lb brussel sprouts-cut in half
  • 3 sweet peppers, red, yellow & green-cut into ½ inch wide strips
  • 6 garlic cloves thinly sliced
  • 2 Tbsp snipped fresh parsley
  • 1 bunch of small fresh asparagus
  • 4 Tbsp Cranberry-Pear White Balsamic Vinegar
  • 3 Tbsp Rosemary Olive Oil
  • 1 tsp dried oregano, crushed
  • 1 ½ tsp dried thyme, crushed
  • ½ tsp Applewood Smoked Sea Salt
  • ¼ tsp Applewood Pepper


  1. Place all vegetables in a large zip loc bag.
  2. Whisk together 2 Tbsp of Rosemary Olive Oil and 4 Tbsp Cranberry-Pear White Balsamic, oregano, thyme, Applewood Smoked Sea Salt & Applewood Pepper. Next, pour mixture over vegetables in bag.
  3. Heat skillet to medium-low, add in remaining Rosemary Olive Oil. Put in vegetable mixture and cook until semi-soft (still some crunch to them).
  4. When done, pour on to a platter, and garnish with fresh parsley.

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