Cranberry Pear & Rosemary Roasted Vegetables Recipe
As the seasons change, we’re excited to highlight our September Pairing: Cranberry Pear White Balsamic and Rosemary Olive Oil. This duo brings together the vibrant, fruity notes of cranberries and pears with the aromatic richness of rosemary, creating a perfect blend for fall cooking. Try them in this delicious roasted vegetable recipe that’s sure to become a seasonal favorite.
Ingredients:
- 2 cups baby carrots
- 2 cups Brussels sprouts, halved
- 1 cup butternut squash, diced
- 1 red onion, sliced
- 2 tbsp Rosemary Olive Oil
- 2 tbsp Cranberry Pear White Balsamic
- 1 tbsp fresh rosemary, chopped
- Salt and pepper to taste
- ¼ cup dried cranberries (optional)
- ¼ cup chopped pecans (optional)
Instructions:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Vegetables: Place the baby carrots, Brussels sprouts, butternut squash, and red onion in a large mixing bowl.
- Season: Drizzle the Rosemary Olive Oil over the vegetables, then add the Cranberry Pear White Balsamic, chopped rosemary, salt, and pepper. Toss everything together until the vegetables are evenly coated.
- Roast: Spread the vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
- Finish: If using, sprinkle the roasted vegetables with dried cranberries and chopped pecans for added texture and flavor.
- Serve: Transfer the vegetables to a serving dish and enjoy as a flavorful side dish or a light vegetarian main course.