Holiday Nut Roast
10
Minutes
Prep Time
55
Minutes
Cooking Time
65
Minutes
Total Time
6
Serves Servings
Video Recipe Below:
Ingredients
- 3 Harvest Fresh Nantes Carrots, finely chopped
- 2 Cups Harvest Fresh Spinach, roughly chopped
- ½ Cup Harvest Fresh Cipolline Onions, peeled and diced
- 1 Cup brown lentils, cooked
- 1 Red and yellow Pepper (small), finely diced
- 1 Cup mushrooms, finely chopped
- 3 Eggs, whisked
- 4 Garlic Cloves, minced
- 1 Cup, Mixed Nuts, finely chopped
- ½ Cup dried apricots, finely chopped
- ¼ Cup dried cranberries, finely chopped
- 1 Orange, Juiced and zest
- 3 Tbsp. Fresh Sage, chopped
- 2 Tbsp. Fresh Rosemary, chopped
- 1 Tsp. Paprika
- 1 Tsp. Thyme
- 1 Tbsp. Oil
- Salt and Pepper to taste
Directions
- Heat the oven to 375°F Line a 9 x 5-inch loaf pan with parchment paper.
- In a skillet, on medium to high heat, add oil once hot, add onions, carrots, peppers, sauté until softened, add mushrooms and garlic and sauté until moisture has been evaporated.
- Add Spinach, thyme, rosemary, paprika and sage. Sauté until fully combined. Remove from heat and set aside.
- Lentil Mixture: In a large bowl, add cooked lentils, veggie mixture, nuts, dried apricots, dried cranberries, orange juice and zest. Mix well. Add egg, salt and pepper, mix until all combined.
- Final Assembly: Add Lentil Mixture firmly packed in loaf pan. Bake for 45 minutes, until lightly browned. Remove from heat, brush top with butter and place back into oven until golden brown. Remove from heat and ready to serve.
What You Need
