These mouth-watering roasted veggies are a perfect base for a simple and healthy side dish or main salad with vibrant colors and TONS of flavor.  O&CO. Extra Virgin Olive Oil adds a special finishing touch that transforms even the most common veggies!

Seasonal Roasted Vegetables with O&CO. Extra Virgin Olive Oil

Serves 4-6

• Ingredients:
• 1 head of broccoli, cut into florets
• 2 carrots, peeled and sliced length-wise in quarters
• 1/2 potimarron squash (or any winter squash), thinly sliced with skin on
• 1 zucchini, cut into round slices
• 1 red onion, thinly sliced
• 1/2 celeriac, peeled and cubed
• 4 garlic cloves
• O&CO. Rameaux d'Or Olive Oil
• O&CO. Fleur de Sel Natural Sea Salt
• O&CO. Premium Balsamic Vinegar
• O&CO. Piment d'Espelette powder
• fresh thyme, 4 sprigs
• baby spinach, about 1 cup
• arugula, about 1 cup
• chervil, 6 sprigs, finely chopped
• fresh dill, 2-3 sprigs finely chopped

Instructions:

Preheat oven to 450 degrees F.

Spread the prepared vegetables on a baking tray lined with parchment paper (if not using non-stick).  Toss generously with O&CO. olive oil, O&CO. Fleur de Sel Sea Salt, freshly ground pepper, a pinch of O&CO. Piment d'Espelette and sprinkle with fresh thyme. Toss to coat.  Roast for approximately 20 minutes until tender, or to your preference.  Finish with a drizzle of O&CO. Rameaux d' Or olive oil over all the vegetables and set aside to cool.

Divide roasted vegetables among four plates.  Divide the baby spinach and arugula on each plate and sprinkle with dill and chervil.  Drizzle with O&CO. Olive Oil and O&CO. Premium Balsamic Vinegar of Modena.  Season with freshly ground pepper and serve.

*You can substitute any seasonal vegetables for this recipe.  Serve as a starter or a main, with a few shavings of Paremsan and a soft-boiled egg.