Roasted Veggies
This recipe is great as a side dish or topping for pork, pot roast or chicken. Additional vegetables and seasonings can be added to create your own unique blend!
1 tbsp Ariston Olive Oil
1/2 lb sweet potatoes, peeled & cut in 3/4 inch cubes
1 lb turnips, peeled & cut in 3/4 inch cubes
10 cloves garlic, unpeeled,but cleaned
1 lb onions, chopped
4 tsp Herbs de Provence
1/2 lb carrots, peeled cut in 1/2 inch pieces
salt and pepper, to taste
1. Heat oven to 450 degrees F.
2. Heat a large roasting pan in the oven for 15 minutes.
3. Drizzle 1/2 tbsp Ariston Olive Oil into the pan.
4. Put in all the veggies with 2 tsp Herbs de Provence and toss to mix.
5. Drizzle remaining oil over the veggies.
6. Season with salt, pepper, and remaining Herbs de Provence.
7. Cover tightly with foil and roast for 30 minutes remove foil and bake a further 15-20 minutes or until the veggies are cooked but still slightly crisp.
Harvest Cake
1 jar Gingerbread Cookie Mix
21 oz apple pie filling (chop up apples well)
2 large eggs
2 tsp Harvest Fruit Dip Spice
1 cup walnuts, chopped
1/2 cup Heath candy bars, bits
1. Preheat oven to 350 Degrees.
2. Grease a 9×13 pan.
3. Combine all ingredients in a large bowl and stir until well combined. Batter will be thick.
4. Spoon into the prepared 9×13 pan.
5. Bake 35 minutes or until tester inserted in center comes out clean.
6. Serve with Whipped cream or thawed Cool Whip. For a twist, sprinkle with Harvest Fruit Dip Spice or blend it into the whipped cream or Cool Whip.
Tips For roasting veggies
Use a heavy pan; a roasting pan or sturdy jelly roll pan works great. This protects the vegetables from burning.
Spread the vegetables out in a single layer. If not, they won’t cook evenly; the vegetables on the bottom will steam instead of roast.
For easy cleanup, use a nonstick pan, or line your pan with foil coated with cooking spray.
For added flavor, marinate vegetables briefly or lightly baste vegetables with balsamic vinegar or soy sauce before roasting; season with freshly ground black pepper and dried or fresh herbs.
The smaller the vegetable and size of pieces, the faster they will roast [Ex: green beans and asparagus roast in about 20 minutes, while root vegetables such as whole carrots and parsnips can take up to 50 to 60 minutes.
If using oil, use olive oil as it flavors the vegetables too – a misting bottle is handy to give vegetables a light oil coating.
