Roasted Fall Root Vegetables

Fall is the perfect time to savor the flavor of root vegetables. This recipe takes advantage of the bounty of the fall farmer’s markets and adds our Wild Mushroom and Sage Extra Virgin Olive Oil and Red Apple Balsamic Vinegar to make this dish sing!

Ingredients

  • 2 Sweet Potatoes
  • 2 Butternut Squash
  • 2 Large Beets
  • 2 Turnips
  • 1 Rutabaga
  • Primo Wild Mushroom & Sage EVOO
  • Primo Red Apple Balsamic Vinegar
  • Salt & pepper to taste

Preparation

  • Preheat oven to 375 degrees.
  • Peel & cut all vegetables into 2″ cubes and place into a bowl.
  • Drizzle enough Primo Wild Mushroom & Sage EVOO to cover vegetables.
  • Place vegetables on a baking sheet and roast for approximately 30 minutes.
  • Remove pan from oven and drizzle on the Primo Red Apple Balsamic.
  • Return pan to the oven and continue cooking for another 15 minutes or until vegetables are tender.
  • Salt & pepper to taste.

Serves 4

Cranberry and Honey Glazed Spiral Ham With Sage and Mushroom Potatoes

Cranberry and Honey Glazed Spiral Ham With Sage and Mushroom Potatoes  

Ingredients

 

FOR HAM

  • 1  Spiral Ham
  • 1  2 Liter Vernors
  • 1 c. PRIMO Cranberry Pear White Balsamic
  • ½ c.  Honey

FOR POTATOES

  • 6  Red skin potatoes washed and quartered
  • 4 Tbsp.  PRIMO Sage and Wild Mushroom Oil
  • Salt and pepper to taste

Preparation

Preheat oven to 350 degrees.

Toss potatoes with sage and mushroom oil, salt and pepper and arrange on a cookie sheet.

Place on lowest rack of oven.

 

Mix Vernors, Balsamic and honey in a deep roasting pan. Add ham and place on the top rack of the oven, basting every 15 min. Cook for 45 min. or until heated all the way through.  Potatoes and ham should be done at the same time.