Roasted Vegetables with Sue’s 18 yr old Traditional Balsamic Glaze

Serves 6
This recipe will work well with whatever combination of vegetables you choose.
INGREDIENTS
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2 small zucchinis, sliced I inch thick
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1 large yellow onion, cut to 1-inch pieces
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1 yellow or red pepper, cut into 1-inch wedges
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2 portabella mushroom caps sliced to 1 inch and halved
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1 medium sweet potato, peeled and diced ½ inch
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1-2 cups Brussel sprouts, halved
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1/2 tsp each salt and pepper
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¼ cup extra virgin olive oil
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3 Tbsp Sue’s Traditional Balsamic Glaze
DIRECTIONS
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Preheat oven to 400 degrees
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Toss vegetables with olive oil, salt and pepper
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Place vegetables in one layer on a roasting pan, do not crowd or they will steam instead of roast, use two pans if needed.
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Bake for 25 minutes or until edges begin to brown.
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Mix in Sue’s Traditional Glaze and cook for an additional 3 minutes.
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Alternatively: when vegetables are browned just remove from the oven and drizzle Sue’s Balsamic Glaze over the finished product.