Side Dishes

Sweet Potato Rice Bowl

1 (15.5 ounce) can black beans drained and rinsed
1 bell pepper thinly sliced
1 yellow onion thinly sliced
1 1/2 tablespoons The Enchanted Olive Adobo Seasoning
1 tablespoon The Enchanted Olive Italian Herb with Garlic Olive Oil
1 small sweet potatoes diced
1 1/2 cups dry instant brown rice prepared according to package directions
2 tablespoons chopped cilantro
2 scallions thinly sliced

Add black beans, bell pepper, onion, and Adobo Seasoning to a freezer bag and seal. Squeeze to combine ingredients. Heat olive oil in a 12-inch nonstick skillet over medium-high heat. Add sweet potatoes and cook for about 10 minutes, or until browned. Add contents of freezer bag and cook for an additional 10-15 minutes. Serve fajita vegetables over cooked brown rice, and top with cilantro and scallions.

Roasted Balsamic Asparagus

1 ½ pounds fresh asparagus, trimmed
1 tablespoon The Enchanted Olive Italian Herb with Garlic Olive Oil 
1 tablespoon The Enchanted Olive White Traditional Balsamic
¼ teaspoon The Enchanted Olive Garlic Granules
¼ teaspoon sea salt
14 teaspoon pepper

Preheat oven to 400 degrees.  Toss asparagus with oil, vinegar, garlic, salt and pepper and lay out on a rimmed baking sheet.  Roast for 8 to 10 minutes or until tender.


Oven Baked Parmesan Cauliflower

8 cups 1-inch-thick slices cauliflower florets, (about 1 large head)
2 tablespoons The Enchanted Olive Italian Herb with Garlic Olive Oil
1 teaspoon The Enchanted Olive Guido’s Roasting Mix
1/4 teaspoon salt
Freshly ground pepper to taste
2 tablespoons The Enchanted Olive 25 Star White Balsamic Vinegar
1/2 cup finely shredded Parmesan cheese

Preheat oven to 400°F.  Toss cauliflower, oil, Guido’s Roasting Mix, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, about 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

Mexican Coleslaw

16 ounces green cabbage, shredded
1 cup carrots, shredded
1 cup purple cabbage, shredded
2 tablespoons cilantro, chopped
1/4 cup green onion, chopped
4 ounce can green chilies, chopped
1 mango, peeled, seeded and chopped
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons The Enchanted Olive Lime Jalapeno Balsamic Vinegar
1 tablespoon The Enchanted Olive Jalapeno EVOO
1 tablespoon sugar

Combine all ingredients and set for 2 hours to allow the flavors to combine.

Balsamic Brussels Sprouts

1 pound brussel sprouts, cut into quarters
2 tbsp The Enchanted Olive Italian Herb with Garlic Olive Oil
1/3 cup The Enchanted Olive 25 Star Balsamic Vinegar
1/8 tsp salt

Cut Brussel sprouts into quarters. Heat a large saucepan over high. Add 2 tbsp olive oil, then Brussels sprouts. Cook until they turn bright green, about 2 min. Stir in 1/3 cup Balsamic and 1/8 tsp salt. Can add 1 tablespoon of sugar f you desire some sweetness. Cook, stirring occasionally, until Brussels sprouts are lightly caramelized, 3 more min.

Roasted Italian Broccoli

1 (12 ounce) broccoli florets
2 tablespoons The Enchanted Olive Italian Herb with Garlic Olive Oil
1 Tablespoon The Enchanted Olive Guido’s Roasting Mix or seasoning of choice

Stir together oil and roasting mix. Drizzle over broccoli; toss to coat. Roast in oven for about 15 minutes or until tender.

Broccoli Slaw with Cranberry Pear Blood Orange Dressing

2 bags of Broccoli Slaw
1 small bag of dried cranberries
2 medium Granny Smith apples, diced
1 small bag of walnuts
1 small bag of broccoli or 2 bunches
¼ cup The Enchanted Olive Blood Orange Olive Oil
¼ cup The Enchanted Olive Cranberry Pear in White Balsamic Vinegar

Combine all ingredients and toss well. Let sit about 30 minutes and serve.

Asparagus with Blue Cheese and Roasted Walnuts

1 Bunch Fresh Asparagus
2 Tablespoons The Enchanted Olive Italian Herb w/ Garlic EVOO
Kosher Salt to taste
1/2 cup Coarsely Chopped Walnuts
1/2 cup Crumbled Blue Cheese

Preheat oven to 400 degrees F (200 degrees C). Rinse asparagus and snap off woody stem ends. Dry asparagus and arrange in a single layer in a shallow baking dish (a nonstick jelly-roll pan works well). Drizzle the EVOO over the asparagus and roll the spears to coat well. Sprinkle lightly with kosher salt. Roast in oven for 7 to 14 minutes depending on the thickness of the spears (thin spears will take much less time than thick ones). When done, asparagus should still be crisp. About 3 to 5 minutes before the asparagus are done, place chopped walnuts in a small pie tin and put into the oven alongside the asparagus. Watch so they don't burn! Remove asparagus and walnuts from the oven. Divide asparagus among four luncheon plates. While asparagus are still hot, sprinkle them with the bleu cheese and the roasted walnuts. Allow to cool slightly. Serve at room temperature for best flavor.

Honey Balsamic Potato Salad

2 lbs red bliss potato
1/8 cup scallions (Chopped)
1 tbsp chopped parsley
2 tbsps The Enchanted Olive White Balsamic Vinegar
2 tbsps honey
3 tbsps The Enchanted Olive Garlic Olive Oil
1/4 tsp kosher salt
1/4 tsp ground black pepper

Cook potatoes until tender. Toss all ingredients in a bowl and serve! Garnish with extra scallions if desired!

Roasted Balsamic Sweet Potatoes

4 cups chopped peeled sweet potato
1 sweet onions, cut into wedges
2 cloves garlic, sliced
3 tablespoons The Enchanted Olive Garlic Olive Oil
1 tablespoon The Enchanted Olive 25 Star in White Balsamic Vinegar, or more to taste
1 pinch salt and ground black pepper to taste

Preheat oven to 425 degrees F (220 degrees C). Mix sweet potatoes, sweet onion, and garlic in a bowl. Drizzle olive oil over the mixture and toss to coat; pour into a shallow roasting pan. Roast sweet potato mixture in preheated oven, turning frequently, until the vegetables are soft and golden brown, 30 to 35 minutes. Drizzle balsamic vinegar over the vegetables; season with salt and pepper.


Roasted Vegetables

1 red onion
1/2 lb. carrots
1 lb potatoes
1 bunch broccoli
1 bunch cauliflower
¼ cup The Enchanted Olive Italian Herb with Garlic Olive Oil, add more if desired
2 tablespoons The Enchanted Olive Guido’s Roasting Mix, add more if desired

Preheat oven to 400 degrees. Combine all ingredients and put on a cooking sheet. Cook in the oven for 30-45 minutes, checking often after 30 minutes. Can use any vegetables of choice.

Roasted Cabbage Steaks

1 (approx 2lb) head of organic green cabbage, cut into 1″ thick slices
1.5 tablespoons The Enchanted Olive Italian Herb with Garlic Olive Oil
2 to 3 large garlic cloves, smashed
kosher salt
freshly ground black pepper
spray olive oil OR non-stick cooking spray

Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it’s usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1″ thick slices. Rub both sides of cabbage with smashed garlic. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices. Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper. Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot and Enjoy!