CBD Honey Balsamic Glazed Mixed Veggies
Ingredients:
- 1 cup balsamic vinegar
- 2 1/2 teaspoons Wild Rosin Honey (if you want to add some extra flavor, we suggest using one our flavored honey packets - 3 packets should do just fine).
- 1/2 lb brussels sprouts halved
- 1/2 lb cut carrots
- 1/2 lb halved small new potatoes white and purple
- 2 large shallots quartered
- 4 cloves of garlic halved
- 3 tbsp olive oil
- 3/4 tsp salt
- 1/2 tsp ground black pepper
Instructions:
Instructions -Bring 1 cup balsamic vinegar to a boil over medium-high heat in a one-quart saucepan. Reduce the heat to medium or medium low, so the vinegar stays at a simmer. Simmer for about 15 minutes or until the vinegar is reduced by half. -Add the honey and stir to combine. Continue simmering until the glaze has thickened slightly. You will see that the bubbles take longer to pop, and the surface of the liquid seems to have more tension. By this time, the vinegar will be reduced to about 1/3 cup. This takes about 10 additional minutes after adding the honey. -Allow the glaze to cool, and pour into a small jar or squeeze bottle. Store in the refrigerator. -Once your glaze is prepared and set to the side, it's time to roast your veggies -Preheat your oven to 425 degrees Fahrenheit, line your baking sheet with either parchment paper or aluminum foil -After chopping your veggies, toss in a large bowl with 2 Tablespoons olive oil, salt, and black pepper -Transfer mixture onto prepared pan and roast until caramelized and tender (about 30 minutes) -Place Roasted Veggies back in the large bowl and add in 2 tablespoons of the pre-made balsamic honey glaze and remaining olive oil. Taste and Season with salt and pepper. Serve!
CBD Honey Balsamic Glazed Mixed Veggies
Summer is here! That means times for hearty cookouts with friends and family. One of our favorite ways to balance out a meat-heavy grill day is with some colorful, crunchy roasted veggies (and hey, why not add some CBD honey balsamic to the mix?).
These roasted veggies are both super quick and easy to make. The balsamic glaze offers a savory, slightly sweet profile that complements roasted and grilled foods, and pairs with the summer season.
Best of all: it only takes about 45 minutes including making the glaze!
The veggies will roast for 30 minutes, and the brussel sprouts will be perfectly crisp and delish. The caramelized garlic and shallots will be a flavor to remember.
Balsamic Glaze
- 1 cup balsamic vinegar
- 2 1/2 teaspoons Wild Rosin Honey
Roasted Veggies
- 1/2 lb brussels sprouts halved
- 2 large shallots quartered
- 1/2 lb cut carrots
- 1/2 lb halved small new potatoes white and purple
- 4 cloves of garlic halved
- 3 tbsp olive oil
- 3/4 tsp salt
- 1/2 tsp ground black pepper
Instructions
- Bring 1 cup balsamic vinegar to a boil over medium-high heat in a one-quart saucepan. Reduce the heat to medium or medium low, so the vinegar stays at a simmer. Simmer for about 15 minutes or until the vinegar is reduced by half.
- Add the honey and stir to combine. Continue simmering until the glaze has thickened slightly. You will see that the bubbles take longer to pop, and the surface of the liquid seems to have more tension. By this time, the vinegar will be reduced to about 1/3 cup. This takes about 10 additional minutes after adding the honey.
- Allow the glaze to cool, and pour into a small jar or squeeze bottle. Store in the refrigerator.
- Once your glaze is prepared and set to the side, it’s time to roast your veggies
- Preheat your oven to 425 degrees Fahrenheit, line your baking sheet with either parchment paper or aluminum foil
- After chopping your veggies, toss in a large bowl with 2 Tablespoons olive oil, salt, and black pepper
- Transfer mixture onto prepared pan and roast until caramelized and tender (about 30 minutes)
- Place Roasted Veggies back in the large bowl and add in 2 tablespoons of the pre-made balsamic honey glaze and remaining olive oil. Taste and Season with salt and pepper. Serve!
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Thank you for sharing such useful information.