Roasted Fall Vegetables with Fig Balsamic and Fused Garlic Oil

Elevate your fall table with this simple yet delicious recipe:

Ingredients:

• 2 cups Brussels sprouts, halved
• 2 large carrots, peeled and sliced
• 1 red onion, quartered
• 3 tbsp Fused Garlic Olive Oil
• 2 tbsp Fig Balsamic Vinegar
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the Brussels sprouts, carrots, and red onion in the Fused Garlic Olive Oil. Season with salt and pepper.
3. Spread the vegetables on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
4. Remove from the oven and drizzle with Fig Balsamic Vinegar. Toss to coat.
5. Garnish with fresh thyme and serve hot.

This dish is perfect as a side for your holiday meals or as a main for a cozy weeknight dinner. The combination of garlic-infused oil and sweet fig balsamic makes for a truly delightful experience.