Mediterranean-Roasted Vegetables


  • 1 red onion, peeled and cut into ½-inch pieces  (about 1 cup)
  • 6-7 cups rinsed, drained, halved Brussels sprouts, rinsed, drained and halved
  • 2 medium carrots, peeled and cut into ½-inch pieces (about 1 cup)\
  • 1 cup cubed butternut squash
  • 3 tablespoons olive oil
  • 3 tablespoons Gourmet Garden Mediterranean Herb Blend (or 2 minced garlic cloves + 2 ½ tablespoons fresh herbs, such as thyme, parsley, oregano)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 tablespoons dry vermouth or dry white wine
  • 3 tablespoons shredded Parmesan cheese
  • 1-2 tablespoons balsamic glaze, such as Colavita Balsamic Glace


  1. Heat oven to 425 degrees. Line two large roasting pans with aluminum foil; spray with non-stick spray.
  2. In a large bowl, toss the vegetables with olive oil, herbs, salt, pepper and vermouth. Mix well.  On one pan, put approximately 4 cups vegetables; put remaining vegetables (about 5 cups) on the other pan. Spread in an even layer so vegetables are not crowded together (they need space for air to circulate and for caramelization to occur).
  3. Place in oven and roast the vegetables for 12 minutes. Sprinkle with the Parmesan and toss gently.  Continue roasting until vegetables are well browned, and just fork-tender, about 5-8 minutes longer.  Drizzle with balsamic glaze.  Serve.

To substitute frozen Brussels sprouts: Microwave 3 packages (each 16 ounces) frozen Brussels sprouts in a microwave-safe bowl; cover with plastic wrap.  Microwave for 3 minutes on power 6; toss to redistribute.  Cover and return to microwave; cook for another 2 minutes on power 6 or until thawed.  Cut in half and proceed with step 1 in recipe.

Recipe shared from