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Honey Balsamic Roasted Carrots
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Honey Balsamic Roasted Carrots
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Ingredients
Servings:
Instructions
  1. Preheat oven to 375 F. In a bowl mix your honey, balsamic vinegar, olive oil and seasoning to taste.
  2. In a tray, combine your carrots, thyme and 3/4 of your glaze, ensuring you cut the carrots as evenly as possible. Roast for 15-20 mins or until the carrots start to caramelize.
  3. Take the try out the oven, flip the carrots and pour over the rest of your glaze. Pop back in the oven until nicely browned and sticky. This can take up to another 20-25 mins depending on the size of your carrots. Don't raise the heat to try and speed things up as the vinegar/honey will burn.
  4. Serve by pouring over any leftover glaze from the pan, and a sprinkle of fresh parsley. If you particularly love balsamic vinegar then use the brush to flick over some at serving, or if you particularly love honey then give them a tiny drizzle.
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Roasted Brussels Sprouts with Bacon and Apples
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Roasted Brussels Sprouts with Bacon and Apples
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Ingredients
Servings:
Instructions
  1. Preheat oven to 425 degrees.
  2. In a large bowl, combine the Brussels sprouts, apple and bacon. Set aside.
  3. In a separate small bowl, whisk together the olive oil, maple syrup, and balsamic vinegar.
  4. Pour the olive oil mixture into the Brussels sprouts mixture and toss to coat.
  5. Transfer the Brussels sprouts onto a large baking sheet. Season liberally with salt and pepper.
  6. Roast in oven for 15-20 minutes, turning once halfway through, or until sprouts are tender and brown.
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Grilled Tri-Colored Pepper Salad
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Grilled Tri-Colored Pepper Salad
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Ingredients
Servings:
Instructions
  1. Place bell peppers on grill, skin-side down.
  2. Grill bell peppers for 10 to 12 minutes or until skin is charred.
  3. Place charred bell peppers in paper bag. Close bag; set aside to cool 10 to 15 minutes.
  4. Remove skin with paring knife; discard skin.
  5. Place bell peppers in shallow glass serving dish.
  6. Combine oil, vinegar, garlic, salt and black pepper in small bowl; whisk until well combined.
  7. Pour over bell peppers.
  8. Let stand 30 minutes at room temperature.
  9. Sprinkle bell peppers with cheese and basil just before serving.
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Tomato Cucumber Salad
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Tomato Cucumber Salad
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Ingredients
Servings:
Instructions
  1. Slice tomatoes and cucumber thinly and place in a medium bowl.
  2. Combine vinegar, oil and sugar.
  3. Drizzle over sliced tomatoes and cucumber.
  4. Toss, then sprinkle with chopped basil.
  5. Refrigerate or serve at room temperature.
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    almond apple apricot basil bean beets brussel sprouts carrots corn cranberry cranberry bean cucumber fava bean green bean honey lemon olive oil onion orange peach pear pepper persimmon pumpkin raspberry squash strawberry tomato watermelon zucchini