Two Olive Trees
Roasted Root Vegetable Medley
1/4 Fresh Ultra-Premium Extra Virgin Olive Oil from two olive trees
2 tablespoons Maple Dark Balsamic Vinegar from two olive trees
1 garlic clove minced
4 large beets peeled and quartered
2 gold potatoes
2 carrots, peeled and cut diagonally
2 parsnips diced
1 large sweet potato, cut into 1 1/2 inch cubes
1 rutabaga cut into 1 1/2 inch pieces
2 large onions, quartered lengthwise
2 Tablespoons TOP secret spice from two olive trees
1/3 cup green onion, chopped
Preheat oven to 350°. In small mixing bowl, combine oil, maple balsamic and garlic.
Place all vegetables on a heavy large rimmed baking sheet. Pour oil mixture over vegetables and toss with TOP secret spice to coat. Spread vegetables out into a single layer and generously sprinkle with salt and pepper. Roast until tender and golden brown, about 1 ½ hours; stirring occasionally. Transfer vegetables to platter and drizzle with Oil & Balsamic. Sprinkle with chopped green onions and serve immediately.