The Spicy Olive’s Roasted Vegetables

Roasted Vegetables


Vegetables cut into 1⁄2 – 1 inch pieces such as: carrots, brussel sprouts, red potatoes, parsnips, sweet potatoes, onions 1/4 tsp. sea salt 2 Tbsp. freshly ground black pepper 1/3 C The Spicy Olive Infused, Fused or Single Varietal Olive Oil

Finish with a dash of The Spicy Olive Balsamic Vinegar Suggested Spicy Olive Oil/Vinegar Combinations: Tuscan Herb Oil/Traditional Balsamic, Organic Garlic Oil/ Cinnamon Pear Balsamic, Organic Herb de

Provence Oil/Blackberry Ginger Vinegar, Wild Mushroom and Sage Oil/Red Apple Vinegar, Blood Orange Oil/Fig Balsamic, Organic Garlic Oil/Maple Balsamic


Preheat oven to 400 degrees F. Grease an 11 by 17-inch baking sheet pan with olive oil. Place vegetables in baking sheet and add salt/pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry. Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes. Drizzle with a dash of the balsamic vinegar for a great flavor!