Balsamic Glazed Roasted Vegetables with Chia and Flax Seeds

1. Preheat the Oven: Preheat your oven to 425°F (220°C).

2. Prepare the Vegetables: Wash and chop the assorted vegetables into bite-sized pieces. Ensure they are roughly the same size for even cooking.

3. Season the Vegetables: In a large bowl, combine the chopped vegetables, olive oil, minced garlic, salt, and black pepper. Toss to coat the vegetables evenly.

4. Roast the Vegetables: Spread the vegetables in a single layer on a large baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through cooking.

5. Prepare the Balsamic Glaze: While the vegetables are roasting, pour the Ponti Balsamic Vinegar of Modena into a small saucepan. Bring to a simmer over medium heat and cook until the vinegar has reduced by half and has a syrupy consistency, about 5-7 minutes. Remove from heat and set aside.

6. Add Seeds: In a small bowl, mix the Isvaari Untoasted Flax Seeds and Isvaari Black Chia Seeds.

7. Combine and Serve: Once the vegetables are roasted, transfer them to a serving dish. Drizzle the balsamic glaze over the roasted vegetables. Sprinkle the flax seeds and chia seeds over the top. Garnish with fresh thyme and serve immediately.

Enjoy your Balsamic Glazed Roasted Vegetables with Chia and Flax Seeds!