2 carrots, cut into 1-inch pieces
2 cups fresh green beans
2 Spanish onions, peeled and cut into wedges
1 small bunch fresh asparagus, ends trimmed
1 red bell pepper, cored and sliced into wedges
1 yellow bell pepper, cored and sliced into wedges
1 green bell pepper, cored and sliced into wedges
3 large potatoes, peeled and cut into 1-inch pieces
4-5 cloves garlic, peeled
1/4 cup extra virgin olive oil
1/2 cup Newman's Own® Balsamic Vinaigrette Dressing
3 Tbsp butter
2-3 Tbsp honey
salt and pepper to taste
Preheat oven to 400°F. Wash and dry vegetables then place them in a large bowl including garlic and toss with olive oil. Place vegetables in a single layer on a large baking sheet. Sprinkle with salt and pepper then roast for 40 minutes, stirring vegetables occasionally until they are tender and lightly browned.
Place ½ cup salad dressing in a small saucepan to reduce, cook for about 2-3 minutes. Turn off heat and then add honey and butter to the vinegar and stir.
Take vegetables out of the oven and pour glaze over them, stir and roast vegetables in the oven 8-10 minutes longer. Then serve and enjoy!