Cooper’s Hawk Winery & Restaurant’s roasted vegetables

1 medium zucchini, diced

1 medium red pepper, diced

1 medium red onion, diced

2 medium parsnips, diced

2 large carrots, diced

7 ounces cremini mushrooms, halved

8 ounces Brussels sprouts, quartered

1⁄3 cup extra virgin olive oil

1 teaspoon salt

¼ teaspoon black pepper

3 tablespoon unsalted butter

2 tablespoons chopped garlic

2 teaspoons finely chopped parsley

1 teaspoon finely chopped basil

1 teaspoon finely chopped green onion

½ teaspoon thyme

2 tablespoon balsamic glaze

3 teaspoons grated Parmesan

1. Preheat oven to 450 degrees F. Place prepared vegetables in large bowl. Add the olive oil, salt and pepper, mixing well so that all vegetables are coated evenly.

2. Transfer vegetables to a sheet pan, forming a single layer. Roast until vegetables begin to brown, about 10-15 minutes, rotating pan halfway through cooking. Note: If the vegetables are very cold when putting into the oven, they may need additional cooking time. When the vegetables are nicely caramelized, remove from the oven.

3. Add butter, garlic, parsley, basil, green onion and thyme. Mix well and place back in the oven for about two minutes.

4. Remove from oven and transfer vegetables to a serving dish. Drizzle with balsamic glaze and sprinkle with Parmesan cheese.

Makes 8 servings

Nutrition information per 1 serving: 188 calories, 66% calories from fat, 14g fat, 4g saturated fat, 12mg cholesterol, 15g carbohydrates, 7g total sugar, 0g added sugar, 3g protein, 329mg sodium, 4g fiber