If I were prepping this to take to a different house for a holiday meal, I would roast the vegetables and leave them on one sheet pan to travel with. On location, give them a quick warm in the oven, then proceed with the rest of the ingredients. If your sheet trays are cleaner than mine, you can just serve on the sheet!

*Most every market has a prepared balsamic glaze these days. If you want to make it from scratch (warning: it is a pretty potent smell), gently simmer down 1 cup of balsamic vinegar with 4 tablespoons of maple syrup until it is all reduced by half. Let it cool completely before drizzling.

Inspired by Evergreen Kitchen.