Glazed pearl onions and fresh spinach simmered in a slightly sweet molasses glaze with sausage and potatoes roasted in homemade herb oil.
Yukons with Rosemary Oil
1/4 cup extra virgin olive oil
2 tbl fresh rosemary leaves
1/2 tsp sea salt
1/2 tsp pepper
6 medium sized yukon golds
Preheat the oven to 450.
In a small blender, combine the oil, rosemary, salt and pepper. Blend for a few minutes until the rosemary has broken down finely.
Slice a thin sliver off the bottom of each potato so it has a flat surface to stand. Thinly slice strips into each potato making sure not to slice all the way to the bottom. Use a fork to gently pry apart the strips. Pour the rosemary oil over the potatoes.
Roast for 40 minutes or until the potatoes have cooked through fully and the tops are crispy and golden brown.
Sprinkle the tops with more salt and pepper and serve.
Glazed Pearl Onions with Spinach and Sausage
2 tbl extra virgin olive oil
3 tofurkey sausages, cut into thirds
1 lb frozen pearl onions, thawed
1 cup vegetable broth
3 tbl apple cider vinegar
3 tbl molasses
1 1/2 tbl earth balance vegan butter
1 tsp sea salt
1/2 tsp pepper
1 head spinach, roughly chopped
3 tbl chopped fresh cilantro
2 tbl minced scallion
Saute the sausage in olive oil until crispy. Transfer to a plate and add the onions to the pan. Add the broth, vinegar, molasses, butter, salt and pepper. Simmer for 15 minutes until the sauce reduces slightly. Add the spinach and cook 5 minutes more. Taste and season with salt and pepper. Add the sausage and garnish with cilantro and scallions.