Roasted Vegetables with Rogliano’s

Posted on Posted in Italian
Roasted Vegetables with Rogliano’s

Broccoli, carrots, onion, potatoes, and bacon roasted with Rogliano's and balsamic.

Roasted broccoli, carrots, red onion and potatoes with bacon and Italian dressing.
Rogliano's

Roasted Vegetables with Rogliano's

Broccoli, carrots, onion, potatoes, and bacon roasted with Rogliano's and balsamic.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 4 cups broccoli florets
  • 3 carrots, cut into chunks
  • 1 red onion, cut into wedges
  • 1 pound small potatoes, halved
  • 2 slices bacon, cut into small strips
  • 2 tablespoons neutral cooking oil
  • 1/2 cup Rogliano's Authentic Italian Dressing
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Method
 

  1. Preheat oven to 425 degrees F.
  2. Toss vegetables with neutral cooking oil, Rogliano's, balsamic, salt, and pepper.
  3. Spread in a single layer on a foil-lined sheet pan.
  4. Scatter bacon over the vegetables.
  5. Roast 20 to 25 minutes, until carrots and potatoes are tender.
  6. Transfer to a serving dish with the pan juices.

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