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Garlic & Herb Roasted Sweet Potatoes

2 lbs. sweet potatoes, peeled and diced
3 Tbsp. olive oil
2 Tbsp. Halladay's Boursin Cheese Seasoning
⅓ cup parmesan, grated

Preheat oven to 400F. Toss together ingredients until well combined. Roast until tender, turning once halfway through, about 30 minutes.

SIMILAR RECIPES
Parmesan Crusted Potatoes

Parmesan Crusted Potatoes

2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning
3 Tbsp. butter
3 Tbsp. olive oil
Parmesan cheese, grated
10 small red potatoes, halved

Preheat oven to 350F. Add seasoning to 1-2 Tbsp. of hot water; let sit 30 seconds. Melt butter and mix with oil. Pour mixture on the bottom of a baking dish. Sprinkle parmesan to coat pan. Sprinkle hydrated seasoning over pan. Arrange potatoes, face down, in one layer on baking sheet. Bake until tender and golden brown, about 45 minutes.

Honey Chipotle Roasted Sweet Potatoes

Honey Chipotle Roasted Sweet Potatoes

4 sweet potatoes, peeled and cubed
2 Tbsp. honey
2 Tbsp. olive oil
1 to 2 Tbsp. Halladay's Garlic Chipotle Seasoning

Preheat oven to 400F. Combine all ingredients in a sealable plastic bag. Shake until well coated. Transfer to a roasting pan and bake until tender, about 25 minutes.

Prosciutto-Wrapped Stuffed Chicken

Prosciutto-Wrapped Stuffed Chicken

4 boneless skinless chicken breasts, butterflied and pounded thin
3 Tbsp. olive oil
4 cups baby spinach, wilted and finely chopped
cup drained ricotta cheese
cup parmesan cheese, finely grated
1 Tbsp. Halladay's Lemon Spinach Seasoning
8 slices of prosciutto, thinly sliced
1 lemon, halved

Position a rack in center of oven; preheat to 350F. Season chicken with salt and pepper. Combine spinach, cheeses and seasoning; spread mixture on one side of each chicken breast. Fold chicken over filling to cover. Wrap each breast with 2 slices prosciutto. In large oven-proof skillet, heat 2 Tbsp. olive oil over medium high heat. Add chicken and cook prosciutto is browned, about 3 minutes on each side. Transfer skillet to oven and bake until chicken is cooked through, about 12 minutes. Half way through cooking, add lemon halves cut side down.

Tuscan White Bean Dip

Tuscan White Bean Dip

1 (15 oz.) can cannellini beans, drained and rinsed
cup olive oil
Squeeze of lemon
2 tsp. Halladay's Roasted Garlic & Rosemary Seasoning
2 Tbsp. feta or Parmesan cheese, grated (optional)
6 black olives, diced (optional)

Mash beans and combine with remaining ingredients. Let sit for a couple of hours to let flavors develop. Great with fresh veggies or pita chips.