Roasted Veggies – 2 ways

Roasted Veggies – 2 ways

Ingredients Use fresh vegetables for this recipe. Version #1 Brussel sprouts Zucchini Carrots J. Olive Co. Butter Olive Oil Salt & Pepper, to taste Version #2 Carrots Mushrooms Broccoli Califlower J. Olive Co. Tuscan Herb Olive Oil Directions Preheat oven to...
Roasted Carrots with Lemon Olive Oil

Roasted Carrots with Lemon Olive Oil

Ingredients 3 lbs carrots, cut into pieces 2-inch long and 1-inch thick (15-20) 2 Tbsp J. Olive Co. Lemon Olive Oil 1⁄8 tsp cayenne pepper coarse salt 2 Tbsp honey 1 lemon, juice and zest Directions Preheat oven to 450. In foil lined roasting pan, toss carrots with...
Balsamic Roasted Root Vegetables

Balsamic Roasted Root Vegetables

Ingredients root vegetables (carrots, turnips, and a red onion) 1 1/2 Tbsp J. Olive Co. Rosemary olive oil 1 Tbsp J. Olive Co. Pomegranate balsamic 2 1/2 tsp crushed rosemary 1 1/2 – 2 tsp Seasonello bologna aromatic herb salt freshly cracked black pepper...
Balsamic Collard Greens

Balsamic Collard Greens

Ingredients 3 bacon slices 1 cup chopped onion 1 (16-ounce) package chopped fresh collard greens ¼ tsp salt 2 garlic cloves, minced 1 bay leaf 1 (14.5-ounce) can fat-free, lower-sodium chicken broth 3 Tbsp balsamic vinegar 1 Tbsp honey Directions Cook bacon in a large...
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