Garlic Chive Roasted Veggies

• 1 lb baby potatoes (red or gold), halved
• 1 cup baby carrots, chopped (or sliced regular carrots)
• 1 cup fresh green beans, trimmed
• 2 Tbsp any Extra Virgin UP Olive Oil
• 3 cloves garlic, minced
• 1 tsp dried Italian seasoning
• ½ tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• 1/4 cup Garlic Chive White Balsamic

1. Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil.
2. In a large bowl, toss the baby potatoes, carrots, and green beans with olive oil, minced garlic, Italian seasoning, smoked paprika, salt, and black pepper until evenly coated.
3. Spread the vegetables out in a single layer on the baking sheet. Roast for 25–30 minutes, flipping halfway through, until the veggies are golden and tender with crisp edges.
4. While the vegetables roast, simmer the balsamic glaze: In a small saucepan, simmer over medium-low heat for 6–8 minutes, stirring occasionally, until reduced and thickened slightly.
5. Once the vegetables are done roasting, transfer them to a serving dish and lightly drizzle with the warm balsamic glaze. Serve immediately.

Ready in 40 min | Serves 4