Apricot Glazed Roasted Vegetables with Mariani Dried Apricots
Ingredients
- 2 cups of mixed vegetables (carrots, bell peppers, zucchini, and broccoli), cut into bite-sized pieces
- 1 red onion, cut into wedges
- 2 tablespoons extra virgin olive oil
- Salt and pepper, to taste
- ½ cup Mariani dried apricots, finely chopped
- ¼ cup water or orange juice (to rehydrate apricots)
- 2 tablespoons balsamic vinegar
- 1 teaspoon garlic, minced
- 1 tablespoon fresh rosemary or thyme, chopped
- Optional: Crushed red pepper flakes for a spicy kick
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the vegetables and red onion with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer. Roast for 20 minutes, or until they are tender.
- Meanwhile, simmer the chopped dried apricots in water or orange juice over medium heat until they are soft and the liquid is mostly absorbed. While they are still warm, mix the apricots (and any remaining liquid) with balsamic vinegar, minced garlic, and herbs. Add red pepper flakes if desired.
- Toss with the roasted vegetables with the apricot glaze and serve.
