ROASTED VEGETABLES

• 1 pound fingerling potatoes, washed, dried and sliced in half vertically
• 8 ounces Brussels sprouts (about 11-12 sprouts), end trimmed off and sliced in half vertically
• 3 ounces peeled and steamed chestnuts
• 2 colored bell peppers (ideally 1 red, 1 yellow)
• 3-4 ounces shallots, paper skin peeled off, halved or quartered

Dressing

• 2 tablespoons Garcia de la Cruz Organic Extra Virgin Olive Oil
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• 1 large garlic clove, finely minced or pressed
• 1 pinch kosher salt
• Freshly ground pepper
• Garnishes at serving time: pomegranate arils (seeds), sliced Fuyu persimmons

DIRECTIONS

1. Heat oven to 375F degrees. Line a baking sheet with foil (to make cleanup far easier) and set aside.
2. In a large mixing bowl, add the potatoes, sprouts, chestnuts, bell peppers and shallots. In a small bowl or cup, mix the dressing (Garcia de la Cruz Organic Extra Virgin Olive Oil , maple syrup, mustard, garlic, salt, pepper), stir well, and pour over the vegetables in the mixing bowl. Mix gently but well, to coat all vegetables.
3. Pour the vegetables onto the prepared baking sheet in a single layer, and roast for about 30 minutes. Remove from oven, check to make sure the vegetables are tender (poke them with a fork or sharp tip of a knife) and remove pan from oven.
4. Use a spatula to transfer vegetables to a serving platter, and garnish with sliced persimmon and pomegranate arils.
5. Serve warm or at room temperature; it’s good either way!
6. Serves 6.

Recipe by Dorothy Reinhold