Rosemary Veggie Medley with Cranberry-Pear Balsamic Glaze
Ingredients:
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
Instructions:
Place all vegetables in a large zip loc bag.
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.
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).
When done, pour on to a platter, and garnish with fresh parsley.
