1/4 cup olive oil
2 garlic cloves, minced
2 Tbsp. fresh thyme, chopped into 1-inch pieces
3/4 tsp. Kosher salt
1/4 tsp. ground black pepper
2 Tbsp. balsamic vinegar
6-8 spears fresh asparagus, trimmed and cut into 1-inch pieces
1 cup brussel sprouts, halved
1 1/2 cups broccoli florets, chopped
1/2 lb. baby potatoes (white and purple), halved
1 red bell pepper, seeded and chopped
1 red onion, quartered
8 oz. BelGioioso Mascarpone cheese
Preheat oven to 425˚F. Line a large baking sheet with aluminum foil.
In a small bowl, stir together olive oil, garlic, thyme, salt, pepper and balsamic vinegar. Set aside.
In a large bowl, combine asparagus, brussel sprouts, broccoli, potatoes, bell pepper and onion. Add olive oil mixture to bowl and toss until vegetables are coated. Spread vegetables evenly on baking sheet.
Bake 30 minutes, stirring every 10 minutes, until tender and browned.
Place roasted vegetables in a serving dish and top with BelGioioso Mascarpone and garnish with thyme.