Roasted Vegetables with Maple, Fig & Caper Vinaigrette

Cooking Label
Prep Time
50 Minutes
Cook Time
45 minutes
10-12 Servings
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 pounds 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 Tbsp maple syrup (the real stuff)
1 Tbsp Pasolivo Fig Balsamic Vinegar
1 Tbsp mustard
1/3 cup Pasolivo Citrus Olive Oil
3 Tbsp 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.

What a great side to any dish!
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