Our latest recipe is a Smart + Simple wine pairing featuring a Pinot Noir and our Garden Medley as the main show stoppers.
Prep time is ~15-20 minutes.
Cook Time ~90 minutes.
1 large Golden Beet or 2-3 small Beets.
3-4 Whole Carrots
~ 1 pound of Brussel Sprouts ( ~3 cups)
1/2 yellow onion
1 celery stalk
~2 table spoons of olive oil and Salt and Pepper to taste
Start as always by decanting your favorite Pinot Noir. We suggest the Locations Line from Dave Phinney labeled the OR from it's Roots in Oregon. Go ahead and pour yourself a little too and enjoy it while it opens.
Next, preheat the oven to 425 degrees.
Cut or dice all the vegetables to your favorite size. We suggest quartering the carrots, halfing the brussell sprouts, slicing the onions and dicing the celery. Though, it doesn't really matter. The small the cut, the quicker the roasting time..Place all in a roasting pan, drizzle with olive oil, and lightly sprinkle with salt and pepper. Cover with a lid or aluminum foil and place in the oven for ~75 minutes. Take the veggies out at this point and check the beets with a fork. If the fork pierces through relatively easy, viola set aside or put under low broil for 3-4 minutes for a little crisp.
After ~75 minutes, prep the Garden Medley Cup per instructions and set aside prior to plating. Once everything is ready, simply plate and enjoy.
Delicious Moroccan Style Recipe using our Harissa Red Pepper Quinoa cup, Holic's amazing dressings ( both Tahini and Honey Allepo) and Atoria's Flatbreads along with a fresh fennel and cucumber salad!