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
