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:

  1. Preheat Oven: Preheat your oven to 400°F (200°C).
  2. Prepare Vegetables: Place the baby carrots, Brussels sprouts, butternut squash, and red onion in a large mixing bowl.
  3. 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.
  4. 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.
  5. Finish: If using, sprinkle the roasted vegetables with dried cranberries and chopped pecans for added texture and flavor.
  6. Serve: Transfer the vegetables to a serving dish and enjoy as a flavorful side dish or a light vegetarian main course.