Roasted Baby Vegetables with Fresh Pendolino Oil
INGREDIENTS
Brussel Sprouts – cut into halves Carrots – peeled and sliced on the diagonal Pearl Onions – whole Cauliflower florets Beets – roasted, peeled, and quartered Salt and Pepper Your choice of seasonings – thyme, rosemary, garlic, harissa One bottle of Il Fiorello Pendolino Extra Virgin Olive Oil, enough to lightly cover the vegetables Reserve the rest of the oil to serve at your table
PROCESS
1. Preheat the oven to 375° F 2. Toss the raw vegetables in the Extra Virgin Olive Oil 3. Add salt and pepper to taste 4. Roast in a single layer in the oven for 20-30 minutes or until tender 5. Toss with the rest of the seasonings and the roasted beets 6. Serve in a warm dish 7. Drizzle with the oil at your table
Source: https://web.archive.org/web/20210122131925/https://www.ilfiorello.com/blog/recipes-2/roasted-baby-vegetables-with-fresh-pendolino-oil/
