Ingredients
3 tbsp Buona Cucina Extra Virgin Olive Oil of your choice
2 tbsp aged Buona Cucina Neapolitan Herb Dark Balsamic Vinegar
½ lb brussels sprouts, halved
½ lb cut carrots
½ lb halved small new potatoes (white and purple)
1 large red onion, quartered
1 tbsp garlic powder
¾ tsp kosher salt
½ tsp ground black pepper
1 tbsp Honey
Directions:
Preheat oven to 425°.
In a large bowl, toss brussels sprouts, carrots, potatoes, and red onion with 2 tablespoons of olive oil, garlic powder, kosher salt and freshly cracked black pepper to coat thoroughly.
Transfer the vegetables to a baking sheet and roast until tender and caramelized, about 30 minutes.Put roasted vegetables back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.
Drizzle aged Neapolitan Herb balsamic vinegar for presentation and taste.