Pasolivo - Olive Oil - Cook - Roasted Vegetables with Maple, Fig & Caper Vinaigrette

Roasted Vegetables with Maple, Fig & Caper Vinaigrette

What a great side to any dish! 


1/2 cup Pasolivo Citrus olive oil
2 medium parsnips
2 large sweet potatoes
8 purple, red, or white potatoes
2-3 medium carrots
2 medium red onions
1 small head cauliflower
1/2 lbs Brussels sprouts
2 medium heads of garlic
4 sprigs fresh thyme
2 sprigs fresh rosemary
1/2 orange cut into thin slices

For Vinaigrette:

Juice and zest from 1/2 an orange (the other half from above)
1 tablespoon maple syrup (the real stuff)
1 tablespoon Pasolivo Fig vinegar
1 tablespoon mustard
1/3 cup Pasolivo Citrus olive oil
3 tablespoons capers


Preheat oven to 400 degrees F. Cut parsnips, sweet potatoes and purple potatoes into large chunks. Peel and trim carrots and cut into long bias chunks. Peel and trim red onion, cut in half, then each half into quarters. Cut cauliflower into large florets. Trim and cut brussel sprouts in half lengthwise. Trim off tops of whole garlic heads. Combine all the cut vegetables, garlic, thyme, rosemary and orange slices in a large bowl with the  Pasolivo Citrus olive oil. Toss until coated, sprinkle with salt and pepper. Spread evenly onto large baking sheet. Bake for 45 min. or until vegetables are fork tender and golden. In a medium bowl mix together zest and juice from 1/2 an orange, maple syrup, fig vinegar & mustard. Slowly whisk in Pasolivo Citrus olive oil. Add capers, set aside. Pour over vegetables when they are ready.