Roasted heirloom carrots with maple syrup and harissa
Preheat your oven to 450° place a rack on the second upper section of your oven
Please pre-washed and peeled baby heirloom carrots onto a sheet pan lined with nonstick aluminum foil. Drizzle with 1 tablespoon extra virgin olive oil, seasonal lightly with salt and pepper.
Roast for 20 minutes shaking the pan once to rotate the carrots.
Remove from the oven and drizzle 2 tablespoons of maple syrup over the warm carrots and sprinkle with 1 teaspoon dry harissa spice, transfer to a serving platter.
Garnish with chopped parsley
Roasted cauliflower with truffle oil
Preheat oven to 450°. Place oven rack on the second upper shelf of your oven.
Line sheet pan with nonstick aluminum foil and place pre-cut and washed bags of cauliflower onto the roasting pan. Drizzle with 1 tablespoon extra virgin olive oil and season with salt and pepper.
Roast 20 minutes until cauliflower is caramelized around edges.
Remove from oven, drizzled with 1 tablespoon of truffle oil and garnish with chopped parsley.
Roasted butternut squash with honey and pumpkin seeds
Preheat oven to 450°. Place oven rack on second top shelf of oven
Line a sheet pan with nonstick aluminum foil and place pre washed and cut butternut squash. Drizzled with 1 tablespoon extra virgin olive oil season lightly with salt and pepper.
Roast for 20 minutes until squash is caramelize around the edges. Remove from oven, drizzle with 2 tablespoons of honey transfer to serving platter and garnish with toasted pumpkin seeds and chopped parsley
Cranberry jalapeño sauce
Place in a small pot:
One bag of fresh cranberries, 3/4 cups of brown sugar, 1/4 teaspoon of cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves. Juice and zest of one small orange
Cook over high heat and bring to a boil, reduce to medium heat and cook for 10 minutes until all the cranberries have popped and cooked down and sauce becomes thick and jam like.