Roasted Vegetables with Balsamic Glaze Recipe
INGREDIENTS
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2 large sweet onions, peeled and cut into quarters
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2 sweet potatoes, peeled and cut into 1-inch pieces
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8 ozs. Brussels sprouts, trimmed and halved
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1/2 medium butternut squash, peeled and diced
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8 ozs. Carrots, peeled and cut on the bias into 1-inch slices
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8 ozs. fingerling potatoes, halved
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1 head garlic, cloves separated and left unpeeled
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1/4 cup extra-virgin olive oil
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1 tsp. kosher salt
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1/2 tsp. freshly ground black pepper
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Glaze:
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1/3 cup vegetable broth
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1/4 cup extra-virgin olive oil
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1/4 cup balsamic vinegar
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2 Tbs. honey
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2 tsp. country Dijon mustard (see Cook's Note)
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1 tsp. lemon juice
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Kosher salt and freshly ground black pepper
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