Roasted Vegetables with Pan Juices
Lemon zest or balsamic before they go in, the juices from your meat poured over when they come out.
Ingredients
- 2 lb: broccoli, cauliflower, carrots, Brussels sprouts, squash or potatoes Mixed vegetables
- 3 tbsp Grapeseed oil
- 1 tsp Salt
- ½ tsp Black pepper
- 1 lemon Lemon zest
- 1 tbsp Fogato aged balsamic (optional)
- ¼–½ cup Pan juices (from your roast chicken or meat)
- 1–2 tbsp Fogato aged balsamic glaze (optional)
- 1–2 tbsp Fogato fermented honey garlic
Steps
- Heat the oven to 425°F and cut the vegetables into even pieces so they cook at the same time.
- Before they go in, toss them with the oil, salt, pepper and lemon zest, or a splash of Fogato aged balsamic instead.
- Spread them out on a sheet pan without crowding and roast alongside your chicken or meat until browned and tender, flipping halfway.
- When the meat is done, pour all of its juices and gravy from the pan over the hot vegetables and toss.
- Finish with a spoonful of Fogato fermented honey garlic and a drizzle of Fogato aged balsamic glaze.
Roasting is the best way to cook vegetables. If the pan juices are very fatty, spoon off some of the fat first. No meat in the oven? The Fogato fermented honey garlic carries it on its own.
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