• 1 lb Original Baby Medley Potatoes, quartered• 1 bunch Progressive Farms Asparagus, trimmed and cut in half• 1 lb Progressive Farms Brussels sprouts, trimmed, outer leaves peeled, and halved• 1 Mayan Sweet Onion®, quartered• Olive oil• Salt and pepper, to taste
Balsamic Vinaigrette Dressing
• ¾ cup olive oil• ¼ cup balsamic vinegar• 1 clove garlic minced• 1½ tsp Dijon mustard• 1 tbsp honey• Salt and pepper, to taste
1. Preheat oven to 425° F. Line a large baking sheet with aluminum foil.2. Toss potatoes with 2 tbsp olive oil and season with salt and pepper. Place potatoes on the baking sheet and roast for 20 minutes. 3. Toss Brussels sprouts with 2 tbsp olive oil and season with salt and pepper. Place on the baking sheet along with partially cooked potatoes, roast for another 15 minutes. 4. Toss the asparagus and sweet onion with 2 tbsp olive oil and season with salt and pepper. Add these to the baking sheet with the potatoes and Brussels sprouts, roast for another 15 minutes or until tender and caramelized. (Remember to keep the vegetables spread out in a single layer or they will not roast properly.)5. To make the Balsamic vinaigrette dressing, whisk all the dressing ingredients together in a bowl until smooth.6. When vegetables are done roasting, transfer the mix onto a serving plate. Drizzle dressing over the top of the roasted vegetables to serve, and enjoy!
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