Roasted Vegetables
Author: Tom Holt
Recipe type: Vegetable
Serves: 6 servings
- 4 cups broccoli florets
- 1 red onion - chopper into 1" sections
- 3 large carrots - cut into ½" chunks
- 2 slices bacon - cut into ¼" strips
- 2 Tbsp olive oil
- ½ cup Roglianos Italian Dressing
- 2 Tbsp balsamic vinegar
- Kosher salt
- Black pepper
- Preheat oven to 425 degrees
- Cut/prep vegetables and put into a large bowl
- Add olive oil, dressing and balsamic vinegar to bowl
- Toss vegetables with dressing
- Line a cookie sheet with foil and pour vegetables onto it in a single layer
- Sprinkle bacon over vegetables
- Sprinkle with salt and pepper
- Bake for 20-25 minutes until carrots are fork tender
- Remove from oven and put into a serving dish with all liquids.
- Enjoy
Recipe by Roglianos - Tradizione de Famiglia at https://roglianos.com/roasted-vegetables/
3.5.3251