Roasted Vegetables with 18 Year Traditional Balsamic Glaze

Serves 6

This works with whatever combination of vegetables you like.

Ingredients

• 2 small zucchini, sliced 1 inch thick
• 1 large yellow onion, cut into 1-inch pieces
• 1 yellow or red pepper, cut into 1-inch wedges
• 2 portobello mushroom caps, sliced 1 inch thick and halved
• 1 medium sweet potato, peeled and cut into ½-inch dice
• 1 to 2 cups Brussels sprouts, halved
• ½ tsp salt
• ½ tsp pepper
• ¼ cup extra virgin olive oil
• 3 Tbsp Sue’s 18 Year Traditional Balsamic Glaze

Directions

1. Preheat the oven to 400°F.
2. Toss the vegetables with the olive oil, salt, and pepper.
3. Spread them in one layer on a roasting pan. Don’t crowd them, or they’ll steam instead of roast; use two pans if you need to.
4. Roast for 25 minutes, or until the edges start to brown.
5. Stir in the glaze and roast for 3 minutes more. Or skip this step: take the browned vegetables out of the oven and drizzle the glaze over the top.