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Rosemary & Garlic Roasted Almonds

2 cups raw almonds
1 Tbsp. butter, melted
1 Tbsp. Halladay's Roasted Garlic & Rosemary Oil Blend
tsp. salt

Preheat oven to 350˚F. Arrange almonds in a single layer on a baking sheet. Bake 5 minutes, stir and bake another 3-5 minutes, until lightly toasted, being careful not to burn. Combine butter, seasoning and salt; toss with almonds while still hot. Serve warm.

SIMILAR RECIPES
Garlic & Rosemary Turkey Burgers

Garlic & Rosemary Turkey Burgers

1 lb. ground turkey
1 carrot, shredded
1 small zucchini, shredded
cup mushrooms, chopped
1 Tbsp. Halladay's Roasted Garlic & Rosemary Oil Blend

Preheat oven to 350F. Combine all ingredients and mix well and form into patties. Bake, turning once, until cooked through, about 30 minutes.

Roasted Rosemary Potatoes

Roasted Rosemary Potatoes

1 lb. potatoes, cubed (or use frozen potatoes)
cup olive oil
2 Tbsp. Halladay's Roasted Garlic & Rosemary

Preheat oven to 425F. Toss together all ingredients and roast until potatoes are tender, about 30-40 minutes. To speed this recipe up, microwave potatoes until softened and bake 20-25 minutes.

Garlicky Roasted Butternut Squash Lasagna

Garlicky Roasted Butternut Squash Lasagna

3 lbs. butternut squash, halved and seeded
4 Tbsp. unsalted butter
2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning
cup flour
4 cups milk
1 cup heavy cream
1 package no-cook lasagna noodles
3 cups parmesan cheese, finely grated

Preheat oven to 450F. Brush squash with olive oil; bake until soft, 45-50 minutes. Let cool, scoop out flesh; set aside. Melt butter in large skillet over medium-low heat. Whisk in flour and seasoning; cook for 3 minutes. Whisk in milk until smooth. Simmer until thickened, about 10 minutes, stirring occasionally. Stir in squash; season with salt and pepper. NOTE: sauce can be made 3 days in advance and refrigerated. Reduce oven to 375F. Beat cream until medium peaks form; set aside. Grease a 9X13-inch baking dish; spread 1 cup of sauce on bottom and cover with a layer of noodles. Add a layer of sauce and top sprinkle with cheese. Continue to layer until noodles and sauce are gone. Place final layer of noodles on top and cover with cream and remaining cheese. Cover with foil; bake for 30 minutes. Remove foil and continue baking until top is golden brown, about 10 minutes. Let cool 5 minutes before serving.

Rosemary Balsamic Pork Tenderloin

2 to 3 lbs. boneless pork tenderloin
1 cup chicken or vegetable broth
cup balsamic vinegar
1 Tbsp. Worcestershire sauce
2 to 3 Tbsp. Halladay's Roasted Garlic & Rosemary Oil Blend
1 Tbsp. honey

Place pork in slow cooker. Whisk together remaining ingredients; pour over pork. Cook on low 7-8 hours or on high for 4-5 hour.