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Roasted Root Vegetables with Cinnamon and Maple

Vary the vegetables and quantities with what you like or have on hand.  Try to make sure all the vegetables are cut in a uniform thickness so they will get done at the same time.  BHL

Ingredients:

1 cup peeled baby carrots

3 cups butternut squash, peeled and cut into a 1" dice

1 cup sweet potato, peeled and cut into 1" dice

2 cups parsnips, peeled and cut into 1" dice

1 cup Brussels sprouts, trim ends. Iif large, cut in half from top to bottom, if small, cut off ends and use whole.

Cooking spray

1/3 cup Flying Olive Herbes de Provence Extra Virgin Olive Oil or a Flying Olive Single varietal of choice

2 Tbsp Flying Olive Cinnamon Pear Balsamic

2 Tbsp Flying Olive Maple Balsamic

Directions:

Peel and chop the vegetables.  Heat oven to 425 degrees while finishing preparing veggies.

Combine all vegetables in a large bowl.  Toss with the Flying Olive Herbes de Provence Extra Virgin Olive Oil.  Spray a large cookie sheet with sides and pour vegetables onto it.

Cook for 20minutes, stirring every 10 minutes.  When vegetables are almost done, stir together the Flying Olive Cinnamon Pear and Maple Balsamics and pour over the vegetables.

Return to the oven for about 10 minutes or until vegetables are tender, slightly brown and caramelized.

Submitted by Barb L.