Harvest Time with Cavendish Farms FlavourCrisp Herb & Garlic Crinkled Wedges

There is something magical about this time of year - the crisp air and abundance of nature seems rejuvenating after the lazy days of summer. As I wrap myself in a comfy sweater and brush the dust off my slow cooker, I feel like I can handle any task with grace and a hearty serving of root vegetables. 

I, like many city-dwellers, take a family field trip to local farms each fall. Besides the apple orchards, pumpkin patches, and corn mazes, I had the privilege of visiting a potato farm during the harvest a couple years ago and was inspired. Motivated by sheer passion and dedication, these farmers work sun-up to sun-down to ensure the best produce reaches our tables. These same potatoes go directly to Cavendish Farms and are frozen to maintain freshness, that way we can appreciate the harvest all year long.

 

This Cavendish Herb & Garlic Wedges with Brussel Sprouts, Pancetta, and Balsamic Recipe tastes like fall, with its vibrant and layered flavours. Cavendish Farms FlavourCrisp Herb & Garlic Crinkled wedges are so flavourful you only need five other ingredients to make this simple and hearty side dish.

Ingredients: 
(Serves group)

• 1 package of Cavendish Farms FlavourCrisp Herb & Garlic Crinkled Wedges 
• 3 cups Brussels sprouts, trimmed and halved
• 1/2 cup pancetta, diced
• 1 tablespoon olive oil
• 1/4 cup grated parmesan cheese
• 2 tablespoons balsamic vinegar

       Enjoy! 

       Natasha

Directions:

1. Preheat oven to 425 degrees
2. Arrange Cavendish Farms FlavourCrisp Herb & Garlic Crinkled Wedges, Brussels sprouts, and pancetta on a baking sheet in a single layer and top with olive oil. 

               3. Roast for 15 minutes and then flip. Roast for another 15 minutes, adding the balsamic vinegar for the last 5 minutes. 

               4. Remove from oven and sprinkle with parmesan.

               5. Enjoy!