Roasted Vegetables with Honey Balsamic
200g brussels sprouts halved
200g cut carrots
200g halved small new potatoes white and purple
2 large shallots quartered
3 tbsp olive oil
3/4 teaspoon flaky sea salt
1/2 teaspoon ground black pepper
2 Tablespoons Earthbound Balsamic Honey Vinegar
1 Tablespoon Earthbound Honey
Preheat your oven to 220°c.
Line a baking tray with aluminum or parchment paper foil.
In a large bowl, toss your vegetables – brussels sprouts, carrots, potatoes and shallots – with 2 tablespoons of olive oil, flaky sea salt and freshly cracked black pepper to coat thoroughly.
Transfer the vegetables to baking tray and roast until tender and caramelised, about 30 minutes.
Place roasted vegetables back in bowl. Add the remaining tablespoon of olive oil and the Earthbound Balsamic Honey Vinegar and toss to coat evenly.
Taste and season with a little salt if necessary and serve.