Root Vegetables

Two Olive Trees

Roasted Root Vegetable Medley


Serves 6-8

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 hoursÍž stirring occasionally. Transfer vegetables to platter and drizzle with Oil & Balsamic. Sprinkle with chopped green onions and serve immediately.