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Bourbon-Glazed Roasted Vegetables
Lorie Kolesa
Ingredients:
- 2 tablespoons Roasted Walnut Oil
- 1 tablespoon Bourbon Balsamic Vinegar
- 1 pound mixed vegetables (e.g., carrots, Brussels sprouts, sweet potatoes)
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
- Preheat oven to 400°F (200°C).
- In a small bowl, whisk together roasted walnut oil, bourbon balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper.
- Toss the vegetables with the glaze until evenly coated and spread them on a baking sheet in a single layer.
- Roast for 20-25 minutes, stirring halfway through, until tender and caramelized.
- Serve warm as a side dish for any meal or a romantic Valentine’s dinner.
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