Roasted Vegetables + Balsamic Glaze

• 1 large sweet onion, peeled and cut into quarters
• 2 sweet potatoes, peeled and cut into 1-inch pieces
• 1 1/2 cups of brussels sprouts, trimmed and quartered
• 1 1/2 cups of carrots, peeled and cut on the bias into 1-inch slices
• 8 ounces fingerling potatoes, halved (optional)
• 1 head garlic, cloves separated and peeled
• 1/4 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Balsamic Glaze:

• 1/3 cup vegetable broth
• 1/4 cup extra-virgin olive oil
• 1/4 cup balsamic vinegar
• 2 tbs honey
• 2 tsp Dijon mustard
• 1 tsp lemon juice
• 1/4 tsp salt and freshly ground black pepper

Directions:

1. For the roasted vegetables: Preheat the oven to 400 degrees F.
2. In a large bowl, toss the onion, sweet potatoes, brussels sprouts, carrots, potatoes and garlic with the oil, salt and pepper.
3. Spread the vegetables in an even layer on a cookie sheet and roast, stirring once halfway through, until tender, approximately 40 to 45 minutes.
4. For the glaze: In a small saucepan, combine all of the sauce ingredients.
5. Cook over low heat until the glaze is reduced by half, about 10 minutes.
6. Toss half of the glaze with the vegetables and serve the rest as a dipping sauce.