With gardens maturing, a Roast Vegetable Medley will be a dish to make again and again this summer.


2 lbs. brussels sprouts trimmed and halved
1 pkg. asparagus with stems removed
3 parsnip
1 zucchini
1 fennel
1/2 cup olive oil
2 tsp. salt
4 tbsp. balsamic vinegar
3 tsp. honey


Heat the oven to 425 degrees and bake 25-30 minutes.  Toss all the vegetables with olive oil and place on a rimmed baking sheet. Add more oil to coat and add seasonings. Roast in hot oven. Stir vegetables halfway through as they are browning. Drizzle with balsamic vinegar and honey again. Toss one more time. Serve in your favorite dish.

Ith do shàth!