Appetizers

Roasted Sweet Potato Wedges With Maple And Cinnamon

These roasted sweet potato wedges with maple and cinnamon are perfect as a side item, appetizer, or a sweet treat. (Naturally gluten-free)

Roasted Sweet Potato Wedges

Bonus: these sweet potato wedges are naturally gluten-free, healthy, and they’re simple to make. When you’re tired of french fries or mashed potatoes as a side, consider these cinnamon and maple sweet potato wedges.

Roasted Sweet Potato Wedges

Here’s how simple it is to make these. I like to leave the skins on, so be sure you clean, rinse, and dry the potatoes before cutting them into wedges. Sweet potatoes can be difficult to cut, so be sure your knife is up to the task! If possible, choose smaller sweet potatoes rather than larger for this recipe, just because cutting smaller potatoes is easier. Cut them length-wise, and then cut those pieces length-wise again so that you’re cutting wedges and not cubes. Place the wedges on a baking sheet. I like to line my baking sheet with foil for easy clean-up.

Roasted Sweet Potato Wedges

For the maple cinnamon seasoning, which can also double as a dipping sauce, melt half a stick of butter in a microwave-safe bowl (or saucepan if melting on stove top), add 1/4 cup maple syrup and 1 Tablespoon ground cinnamon. If you use unsalted butter, add a pinch of salt. Stir to combine. Drizzle sauce over sweet potato wedges. Don’t drown them, though, and reserve the remaining buttery concoction for dipping, if so desired. (You desire. Trust me. 😉 ) Lightly sprinkle a little more cinnamon on top of the wedges and then pop them into a pre-heated 400° oven for 25-30 minutes or until golden brown and tender. Remove from oven and let cool for 5 minutes before serving.

Roasted Sweet Potato Wedges

Don’t forget the leftover buttery maple cinnamon sauce for dipping! Or just drizzle the remainder over those crispy wedges and serve!

Roasted Sweet Potato Wedges With Maple And Cinnamon
 
Prep time
Cook time
Total time
 
Roasted Sweet Potato Wedges With Maple And Cinnamon
Author:
Serves: 2-4
Ingredients
  • 4 medium-sized sweet potatoes, cut into wedges
  • 4 Tablespoon (half a stick) of butter, melted
  • ¼ cup maple syrup
  • 1 Tablespoon ground cinnamon
Instructions
  1. Preheat oven to 400°.

  2. Line a baking sheet with foil; set aside.

  3. Clean, rinse, and dry sweet potatoes before cutting into wedges. Cut them length-wise, and then cut those pieces length-wise again so that you're cutting wedges and not cubes. Place the wedges on the lined baking sheet. Set aside.

  4. Melt butter in a microwave-safe bowl (or saucepan if melting on stove top).

  5. Add maple syrup and ground cinnamon to melted butter and stir to combine. If you use unsalted butter, add a pinch of salt.

  6. Drizzle sauce over sweet potato wedges. Reserve any remaining sauce for dipping, if so desired.

  7. Lightly sprinkle a little more cinnamon on top of the wedges and then pop them into a pre-heated 400° oven for 25-30 minutes or until golden brown and tender.

  8. Remove from oven and let cool for 5 minutes before serving.

  9. Serve with remaining butter sauce for dipping or drizzle remaining sauce over sweet potatoes and serve.

 

Save

Save

Save

Save

1 Comment

Roasted Olives With Feta And Lemon

Roasted OlivesIf you’re looking for an elegant appetizer, try these roasted olives with feta and lemon. It’s as easy as combining a few luscious varieties of olives, adding a little feta, spicing it up and roasting for 30 minutes. Plus, your house will smell heavenly as they roast.

Roasted OlivesHere’s how I put it together. I used several varieties of olives: Pitted Greek kalamata olives, pitted black olives, pimento stuffed green Spanish olives, and non-pitted Castelvetrano olives, which are the bright green olives. I used jarred olives, but if you have access to an olive bar, even better – you’ll have an array of varieties from which to choose.

Roasted OlivesI add the drained olives to a casserole dish, crumbled in feta cheese, added some olive oil and lemon juice, and just a splash of red wine. I also added some fresh sprigs of thyme. Then I roasted the whole lovely concoction.

Roasted Olives

After 30 minutes, I pulled out a very hot, but beautiful dish of roasted olives. Let them cool just a bit before transferring to a serving bowl. Replace the roasted thyme sprigs with some fresh thyme before serving.

Roasted OlivesThese olives are a perfect appetizer for entertaining or just for yourself. Pour a glass of wine and enjoy!

Roasted Olives

Roasted Olives With Feta And Lemon
 
Prep time
Cook time
Total time
 
Roasted Olives With Feta And Lemon
Author:
Serves: 4-6
Ingredients
  • ½ cup pitted Green kalamata olives, drained
  • ½ cup pitted black olives, drained
  • ½ cup pimiento stuffed Spanish olives, drained
  • ½ cup Castelvetrano olives, drained
  • ½ cup feta cheese, large chunks or crumbles
  • ¼ cup olive oil
  • juice of one lemon
  • splash of red wine
  • handful of fresh thyme sprigs
  • lemon slices for garnish
Instructions
  1. Preheat oven to 400°F.

  2. In a casserole dish, combine olives and feta cheese. Drizzle with olive oil and lemon juice. Add splash of red wine. Garnish with a few fresh thyme sprigs and lemon slices.

  3. Roast in oven for 30 minutes.

  4. Remove from oven and let cool for 10 minutes before serving. Remove roasted thyme sprigs and replace with fresh thyme before serving.

 

Save

Save

0 comment

Roasted Red Pepper And Garlic Hummus

Roasted Red Pepper and Garlic Hummus

This spicy roasted red pepper and garlic hummus is so easy to make. It’s made without tahini (only because I didn’t have any on hand) and it’s just as yummy and addicting as any authentic hummus!

I started by roasting a head of garlic because I wanted a mellow garlic flavor. (Here’s how to roast garlic.) Don’t worry – this recipe doesn’t call for the entire head of garlic, so you’ll be able to save the remaining roasted garlic cloves for another recipe. (How about some roasted garlic mashed potatoes, or hot spinach and artichoke dip?)

I rinsed and drained a box of organic garbanzo beans, juiced a few limes, whipped out my bottle of extra virgin olive oil, found my sea salt, and chopped a few peppers from a bottle of fire roasted organic sweet peppers.

Roasted Red Pepper and Garlic Hummus

Once the garlic was roasted, I added the garbanzo beans, a few roasted garlic cloves, salt, lime juice and olive oil to a Vitamix blender and blended a few seconds until coarsely chopped. (You could also do this in a food processor.)

Roasted Red Pepper and Garlic Hummus

I scraped down the sides of the Vitamix, as needed, and then added the roasted peppers and slowly blended. The trick to mixing this in a Vitamix is to blend slowly and increase the speed as needed as well as scraping the sides as needed. The whole process of blending took under 3 minutes, and this is what it rendered:

Roasted Red Pepper and Garlic Hummus

A lovely bowl of spicy roasted red pepper and garlic hummus. I garnished it with a little finely chopped pepper that I reserved, as well as a sprinkle of chopped cilantro.

Roasted Red Pepper and Garlic Hummus

I served it up with some gluten free sesame crackers. Hummus will keep, tightly sealed, in the fridge for a few days, if it lasts that long!

Roasted Red Pepper and Garlic Hummus

Roasted Red Pepper And Garlic Hummus
 
Prep time
Cook time
Total time
 
Roasted Red Pepper and Garlic Hummus
Author:
Serves: 2-4 servings
Ingredients
  • 1 can(15 oz) OR box (13.4 oz) of garbanzo beans, drained and rinsed
  • 3 roasted garlic cloves
  • ½ cup roasted red peppers, finely chopped
  • ¼ cup extra virgin olive oil
  • 2 Tablespoon lime juice
  • ¼ tsp. salt
  • Garnishes (optional)
  • roasted red pepper, finely chopped
  • cilantro, chopped
Instructions
  1. You will need 3 roasted garlic cloves. If you don't have roasted garlic cloves in reserve and need to roast a head of garlic, refer to this recipe on how to roast garlic.

  2. To a Vitamix (or food processor), add garbanzo beans, garlic cloves, lime juice, olive oil and salt. Blend (or pulse) on low until ingredients are coarsely ground. Scrape down sides, add in peppers and slowly blend (or pulse) until ingredients are blended.

  3. You may need to scrape down the sides of the blender as you go, and if ingredients are too dry, you may want to drizzle a little more olive oil OR water to create desired hummus consistency. Add more salt, if needed.

  4. The key is to blend slowly, stopping to scrape as you go.

  5. Serve in bowl and (optional) garnish with finely chopped roasted peppers and cilantro on top.

 

10 Comments

Hot Spinach And Artichoke Dip

Hot spinach and artichoke dip – ah! This is the kind of dip that I love: super easy to put together and it tastes amazing hot or cold.

Hot Spinach And Artichoke Dip

This dip is heavy on the cheese, as it should be!

Hot Spinach And Artichoke Dip

I’ve tried to use organic wherever possible. Here are the ingredients that I used: organic spinach (steamed), organic cream cheese, organic sour cream, artichoke hearts (chopped), freshly grated Parmigiano-Reggiano cheese and Mozzarella cheese, and roasted garlic cloves.

Hot Spinach And Artichoke Dip

To put it together, make sure you have some roasted garlic on hand. I prefer the more mellow taste of roasted garlic in this dip, but you can certainly use raw garlic, or even garlic powder. However, give the roasted garlic a try if you can. (Here’s a how-to on roasted garlic.)

Go ahead and steam the spinach and set aside. Drain and chop the artichoke hearts; set aside.

In a sauce pan, over medium heat, combine cream cheese, sour cream, Parmigiano-Reggiano cheese and Mozzeralla cheese (reserve a little for the top). Stir until the cream cheese softens and begins to melt. Add in the artichokes and chopped roasted garlic cloves; stir to combine. Add in the steamed spinach and stir to combine.

Transfer the mixture to a lightly greased casserole dish. Top with reserved Parmigiano-Reggiano  and Mozzarella cheese. Cover with foil and bake at 350° for 20 minutes. Uncover and bake for another 10 minutes to brown the top layer of cheese.

Hot Spinach And Artichoke Dip

You’ll definitely smell this lovely dip before your oven timer beeps. Carefully remove from oven and admire your hot spinach and artichoke dip while it cools just a wee bit. Hey, that cheese it hot!

Hot Spinach And Artichoke DIp

When it’s safe to consume, serve it up with some bread, crackers and/or chips.

Hot Spinach And Artichoke Dip

If you have leftovers, just refrigerate and enjoy it cold the next day.

Hot Spinach And Artichoke Dip

Hot Spinach And Artichoke Dip
 
Prep time
Cook time
Total time
 
Hot Spinach And Artichoke Dip
Author:
Serves: 4-6 servings
Ingredients
  • 1 block (8 oz) organic cream cheese
  • ½ cup organic sour cream
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • ½ cup Mozzarella cheese, freshly grated or shredded
  • 1 jar (14 oz.) marinated artichokes, drained and chopped
  • 1 cup steamed organic spinach
  • 4 roasted garlic cloves, minced
Instructions
  1. Steam the spinach; set aside.

  2. Drain and chop the artichoke hearts; set aside.

  3. In a sauce pan, over medium heat, combine cream cheese, sour cream, Parmigiano-Reggiano cheese and Mozzeralla cheese (reserve a little for the top). Stir until the cream cheese softens and begins to melt.

  4. Add in the artichokes and chopped roasted garlic cloves; stir to combine.

  5. Add in the steamed spinach and stir to combine.

  6. Transfer the mixture to a lightly greased casserole dish. Top with reserved Parmigiano-Reggiano and Mozzarella cheese. Cover with foil and bake at 350° for 20 minutes. Uncover and bake for another 10 minutes to brown the top layer of cheese.

Easy Hot Spinach And Artichoke Dip
0 comment
Subscribe to Zesty Olive to get new posts delivered right to your inbox!

Subscribe to Zesty Olive to get new posts delivered right to your inbox!

Don't miss a recipe!

Yay! Thanks for subscribing! Make sure you click the confirmation link sent to your email.