The Quail and Olive Recipe Blog

Welcome! The below are true and tried recipes by our food blogger, Annelise of The Quail and Olive. So, if you were ever wondering how to use our vegan Bacon EVOO rather than just slugging it down, look no further. We have a growing inventory of recipe ideas for our oils, balsamics and vinegars, and the occasional noteworthy hap on the Quail. Recipes to share? Please do! Our best recipes ideas come from our customers. Email them to quailandolive@gmail.com. Happy Cooking!

Tuesday, May 21, 2013

Leccino EVOO and Blackberry Red Pepper vinegar Roasted carrots with the dessert pollen

I never thought I would ever like cooked carrots! But, I have managed to surprise myself by this latest recipe. The combination of the Leccino EVOO, Blackberry Red Pepper vinegar, and the dessert pollen is spectacular with the carrots. I had about three helping and for me to say that is a big feat! Enjoy!

Marinade

1/4 cup Leccino EVOO

3 tablespoons Blackberry Red Pepper vinegar

2 teaspoons Dessert Pollen

Roasted Carrots:

3 cups or so of baby carrots

marinade

Preheat oven to 400*

Place carrots in a shallow baking dish. Pour marinade over carrots and stir to combine. Place foil over dish and roast for about 1 hour.