RECIPES — Vegetables

INGREDIENTS // 4 cups shredded Broccoli Stems ⅓ cup sliced or slivered Almonds ⅓ cup Mayonnaise 2 Tablespoons Three Rivers Farm Ginger Maple Syrup Salt and Pepper DIRECTIONS // 1. Mix broccoli stems and almonds. 2. In a separate bowl whisk together mayonnaise and ginger maple syrup. 3. Toss dressing with broccoli mixture, and season with salt and pepper to taste. 4. Chill until ready to serve.

 INGREDIENTS // 3 Cups Brussel Sprouts- outer leaves removed and cut in half ¼ teaspoon Nutmeg 1 teaspoon Salt 3 Tablespoon Coconut or Olive Oil ¼ cup Three Rivers Farm Bourbon Maple Syrup   DIRECTIONS // 1. Preheat over to 400 degrees. 2. Place brussel sprouts on a baking sheet, 3. coat with oil and top with nutmeg and salt. 4. Roast for 15-20 minutes, until almost done. 5. Stir and drizzle bourbon maple syrup over the brussel sprouts. 6. Roast for 5 more minutes. 

Ingredients // 4 cups of fresh Vegetables, such as cauliflower, broccoli, squash, carrots, brussel sprouts. 1 teaspoon Garlic powder 1 teaspoon dried Rosemary Salt & Pepper 3 Tablespoons olive oil 2 Tablespoons Three Rivers Farm Ginger Maple Syrup 2 Tablespoons Three Rivers Farm Habanero Maple Syrup   Directions // 1. Wash and chop the veggies. 2. Spread out on a parchment paper lined pan. 3. Drizzle with oil and season to your liking. 4. Then drizzle with the ginger and habanero maple syrup. 5. Roast at 400 degrees for about 30 minutes, stirring halfway through.  

Ingredients // 2 cups butternut squash, peeled and cut into 1/2" cubes ¼ cup Three Rivers Farm Habanero Maple Syrup 1 Tablespoon olive oil Salt and Pepper to taste   Directions // 1. Toss squash with oil and maple syrup. 2. Bake at 425 degrees for 20-25 minutes3. Stirring every 10 minutes.4. Season with salt and pepper before serving.