September Recipe of the Month
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Roasted Root Vegetables
These roasted root vegetables are totally addicting! Easy, healthy and colorful side dish!
4 oz. quartered shallots
1 ½ cup diagonally cut carrots
1 ½ cups turnips, diagonally cut
1 cup parsnips, diagonally cut
1/2 cups golden beet wedges
3 T. THE OLIVE MILL SMOKED HICKORY OLIVE OIL
3 T. THE OLIVE MILL MAPLE BALSAMIC
2 t. chopped fresh rosemary
½ t. salt
½ t black pepper
Preheat oven to 450 degrees. Place shallots, carrots, turnips, parsnips and beets on a foil lined baking sheet coated with oil. Bake for 20 minutes. Add balsamic, rosemary, salt and pepper, stir well to combine. Bake 10 additional minutes or until tender.
Bonus recipe: Maple Glazed Salmon
3/4 t. garlic powder
½ t. salt
½ t. smoked paprika
4 (6 oz.) skinless salmon fillets
2 T. THE OLIVE MILL MAPLE BALSAMIC
1 T. THE OLIVE MILL SMOKED HICKORY OIL
Preheat broiler. Combined garlic powder, salt and paprika; spread over salmon. Arrange salmon on a foil-lined baking sheet coated with oil. Broil 5 minutes. Remove and brush with balsamic and oil, broil 1 more minute until done to desired doneness. Serve with lemon wedges.
