Inspired by all the delicious, locally-grown vegetables in my fridge, I started a simplistic, tasty concoction to be enjoyed all week. I pre-heated the oven to 350 degrees then cut the broccoli, brussel sprouts, little red potatoes and a sweet potato into fourths. Next, I sprinkled extra virgin olive oil, a healthy pinch of my Garlic and Rosemary Infused Sea Salt and black pepper on the medley of veggies. After I stirred the mixture I then drizzled balsamic vinegar over top.
I popped the cookie sheet in oven for 20 or so minutes. Now there are delicious baked veggies that are great for reheating all week!