200g brussels sprouts halved
200g cut carrots
200g halved small new potatoes white and purple
2 large shallots quartered
3 tbsp olive oil
3/4 teaspoon flaky sea salt
1/2 teaspoon ground black pepper
2 Tablespoons Earthbound Balsamic vinegar
1 Tablespoon Earthbound Honey
Preheat your oven to 220°c. Line a baking tray with aluminum or parchment paper foil.
In a large bowl, toss brussels sprouts, carrots, potatoes and shallots with 2 tablespoons of olive oil, flaky sea salt and freshly cracked black pepper to coat thoroughly. Transfer the vegetables to baking tray and roast until tender and caramelised, about 30 minutes.
Place roasted vegetables back in bowl. Add remaining tablespoon olive oil, Earthbound Balsamic Honey Vinegar and toss to coat evenly. Taste and season with flaky sea salt if necessary and serve.
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