BALSAMIC ROASTED VEGGIES ENJOY DAN:

BALSAMIC ROASTED FALL VEGGIES by CHEF DAN:

Serves 6 

INGREDIENTS:

2-sweet onions, cut into quarters

2-sweet potatoes, cut into 1-inch pieces

3-multi-colored carrots, bias sliced into 1-inch slices

1-large zucchini, diced

1-eggplant, sliced

1-head garlic, cloves separated & left unpeeled

8-ounces of fingering potatoes, halved

1/3-cup vegetables broth

4-tablespoon aged balsamic vinegar

2-tablespoon honey

2-teaspoons Dijon mustard

1-teaspoon lemon juice

4-tablespoons olive oil, divided

Salt & pepper

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   In a large bowl add all veggies, garlic, fingerling potatoes.

2.   garlic with the 2-tablespoon oil & season with salt & pepper.

3.   Mix thoroughly, & then an even layer & roast, stirring halfway through.

4.   Bake for 40-45 minutes.

5.   Squeeze the fresh baked garlic onto the veggies.

GLAZE:

1.   In a saucepan, combine the vegetable broth, vinegar, honey, Dijon mustard, lemon juice, salt, pepper & oil.

2.   Cook over low-heat until the glaze is reduced by half, about 10 minutes.

3.   Serve over the roasted vegetables or as a dipping sauce.

ENJOY DAN:             COOK WITH SOUL AND EAT WITH PLEASURE BLESSING!!!