Looking for a fresh idea for your sub craving? Try *Banh mi with Grimm’s Garlic Sausage from @vargacooks. Gets you to the top of flavour mountain! Spicy, salty, acidic, sweet, and a hit of spicy mayo that cuts through all the delicious layers. When you’re done drooling, the recipe is below! ✌️

What you’ll need

• French baguette toasted
• 1 x Grimm’s Garlic Sausage sliced into rounds, de-cased and sautéed until slightly crispy
• 1 x red pepper, julienne sliced
• 1 x large carrot, cut into match sticks
• 1 x cucumber, thinly sliced with mandolin
• 1 x small red onion, sliced thin
• 4 x radish thinly sliced with mandolin
• 1 x jalapeño sliced thin ( optional for heat)
• 1 x bunch of fresh cilantro
• favourite spicy mayo
• *Nuoc cham sauce

Pickled vegetables

• 1/2 cup water
• 1/2 cup rice wine vinegar
• 1 tbsp sugar
• 1 tsp salt
• Stalk of lemongrass ( optional )

Preparation

Bring the pickling liquid to a boil. Once sugar and salt are dissolved, let the mixture slightly cool and pour over carrots, red onion, and radishes in a jar that is safe for hot liquids. Set aside. For a quick pickle, give it at least 30 minutes. Can be made ahead of time.

Lightly toast your baguette, and build your banh mi, starting with lots of spicy mayo. Pile on the sausage and fresh and pickled veggies. Drizzle with nuoc cham!

*New to Vietnamese cuisine? This might help:

Bánh mì – is a short baguette with thin, crisp crust and soft, airy texture. It is often split lengthwise and filled with savory ingredients like a submarine sandwich and served as a meal called bánh mì thịt. Plain banh mi is also eaten as a staple food. 

Nước chấm – is a common name for a variety of Vietnamese “dipping sauces” that are served quite frequently as condiments. It is commonly a sweet, sour, salty, savoury and/or spicy sauce. 

This flavourful, New Orleans style sandwich, is loaded with layers of our Carved Classic Turkey Breast slices, provolone cheese, olive salad, and red pepper and sun-dried tomato pesto.

Ingredients

Preparation

Olive Salad

1. Stir together olives, parsley, olive oil, capers, red wine vinegar, garlic, salt, and pepper. Set aside.

Red Pepper and Sun-Dried Tomato Pesto

1. In a small food processor or blender, pulse together roasted red peppers, sun-dried tomatoes, garlic, basil, olive oil, parmesan cheese, oregano, salt and pepper, until coarsely ground.

Sandwich

1. Cut the loaf of bread in half, horizontally, then hollow out the bread, leaving a 1 inch border all around. Lightly brush the cut halves with olive oil from the olive salad. Layer the arugula lettuce, turkey slices, olive salad, provolone cheese, and half of the pesto in between the bread.
2. Wrap the closed sandwich in plastic wrap, pressing down gently, ensuring it is tightly sealed. Refrigerate for a minimum of 2 hours, then slice and serve immediately with remaining pesto, or store for up to 1 day

Enjoy the flavours of Korea with this quick and easy Turkey Kolbassa Power Bowl recipe by Jen Shrubsole, @naturally.nu. Pair Grimm’s Turkey Kolbassa with Gochujang Marinade, Ramen Noodles, and veggies for a savoury, sweet, and spicy Power Bowl that’s packed with nutrition.

GLUTEN-FREE | DAIRY-FREE | PLANT-FORWARD
*Ingredients that may contain gluten have a * beside them. To ensure a gluten-free meal, look for the gluten-free versions of these products. 

Ingredients

Gochujang Marinade

• ½ cup (120 mL) *gochujang paste
• ½ cup (120 mL) reduced-sodium *soy sauce or *tamari
• ¼ cup (60 mL) rice vinegar
• ⅓ cup + 4 tsp (100 mL) maple syrup
• ¼ cup (60 mL) grated ginger
• 1 green onion, thinly sliced, green stems only

*Ramen Noodles

• 4 (2.5 oz, 70 g) *ramen cakes

Turkey Kolbassa Sausage Vegetable Mixture

• 4 tsp (20 mL) sesame oil, divided
• 1 small red onion, thinly sliced
• 2 garlic cloves, minced
• 2 bunches of broccoli florets, chopped
• 8 to 12 baby bok choy, sliced vertically into halves
• ½ cup (120 mL) frozen edamame
• 1 (10.5 oz, 300 g) package of Grimm’s Turkey Kolbassa Sausage, sliced
• 2 carrots, grated
• 1⅓ cups (320 mL) purple cabbage, thinly shredded (using a mandoline)

Toppings

• 4 cups (960 mL) mixed leafy greens
• 1 (10 oz, 280 g) package of grape tomatoes, halved
• ⅓ cup (80 mL) sunflower seeds
• ⅓ cup (80 mL) toasted sesame seeds (optional)

Preparation

Gochujang Marinade

1. In a medium bowl, whisk together *gochujang paste, *soy sauce, rice vinegar, maple syrup, ginger, and green onion. Set aside.

*Ramen Noodles

1. In a large pot of boiling water, cook *ramen noodles for about 4 to 5 minutes until noodles separate with a fork, or according to package instructions.
2. Drain, rinse and transfer noodles to a large bowl.
3. Gently stir in ⅓ cup (80 mL) of gochujang marinade into the *ramen noodles. Set aside.

Turkey Kolbassa Sausage Vegetable Mixture

1. Pour 2 teaspoons (10 mL) oil into a large saucepan and warm over medium heat. Add onions and cook for about 2 minutes or until the onions start to soften. Add garlic on top of onions and allow to simmer for about 1 minute.
2. Add 2 more teaspoons (10 mL) of oil into the same large saucepan. Stir in broccoli. Cover saucepan with lid and cook for about 2 minutes or until the broccoli begins to soften.
3. Add bok choy to the saucepan and stir. Cook with lid for about 1 minute until bok choy is slightly tender yet still vibrant.
4. Add edamame, Turkey Kolbassa Sausage, carrots, cabbage, and remaining marinade. Toss and stir occasionally for about 1 to 2 minutes until carrots and cabbage just soften.
5. Remove from heat and set aside.

Assembly

1. Fill the bottom of each bowl with mixed greens.
2. Add *ramen noodles and Turkey Kolbassa vegetable mixture.
3. Top with grape tomatoes, sunflower seeds, and sesame seeds, if using.

Serve immediately and enjoy.

Whether it’s a New Years Resolution or just an intentional shift towards healthy choices, January often comes with renewed energy for eating well. Jen Shrubsole of @Naturally.Nu helps us stay on track with this tasty and nourishing power bowl featuring Grimm’s Sausage. This bowl is easy to make and filled with protein and fibre. Happy January everyone!

GLUTEN-FREE | DAIRY-FREE | PLANT-FORWARD

Ingredients

Red Beans and Grimm’s Sausage Ring of your choice:

• 2 to 3 tsp (10 to 15 mL) Avocado Oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 (375 g) Grimm’s Sausage Ring, sliced
• 2 tbsp (30 mL) tomato paste
• 1 tbsp (15 mL) Creole or Cajun seasoning
• 1⅓ cup (320 mL of 1 (14 fl oz, 398 mL) can of small red beans
• 1 cup (240 mL) no salt added chicken broth
• 1 bay leaf (optional)

Wild Rice

• 1 cup (240 mL) dry wild rice
• 1¾ cups (420 mL) no salt added chicken broth

Toppings

• 1 red bell pepper, chopped and seeded
• 1 green bell pepper, chopped and seeded
• 1 cup (240 mL) cauliflower florets, chopped
• 1 bunch broccolini
• 1 tbsp (15 mL) avocado oil
• 1 tbsp (15 mL) Creole or Cajun seasoning
• 4 cups (960 mL) mixed leafy greens
• 1 (10 oz, 280 g) package of grape tomatoes, halved
• ½ cup (120 mL) pecans, whole and chopped

Preparation

Red Beans and Andouille Sausage

1. Pour oil into a large saucepan and warm over medium heat. Add onions and cook for about 3 to 4 minutes or until onions start to become translucent. Add garlic on top of onions and allow to simmer for about 1 minute.
2. Add Sausage slices to the onion mixture. Cover and cook over medium heat for about 2 minutes. Flip sausage over and cook for another 2 minutes. Set aside.
3. Stir together tomato paste and Cajun seasoning for about 1 minute or until fragrant.
4. Combine red beans and chicken stock with the tomato paste. Add bay leaf (if using) and stir into bean mixture. 
5. Simmer for about 5 to 10 minutes. Using a ladle, scoop out about ½ cup (120 mL) of red bean mixture and blend in a small food processor. Re-add to the sauce to help thicken.
6. Stir Sausage into the bean mixture.

Wild Rice

1. Rinse wild rice in a fine sieve with cold water.
2. Combine rice and water in a rice cooker. Press cook.
3. If cooked rice is crunchy, add 1 to 2 Tbsp water and cook for a few minutes longer if needed.

Toppings

1. Preheat oven to 400 degrees F
2. Toss bell peppers, cauliflower, broccolini, oil, and Cajun seasoning in a large bowl.
3. On a large baking sheet, roast for about 20 minutes or until vegetables become tender.

Assembly

1. Fill the bottom of each of the four bowls with mixed greens. 
2. Top with Sausage bean mixture, roasted vegetables, and rice. 
3. Add grape tomatoes and pecans if using. 

Serve immediately and enjoy.

The key to a cozy Holiday canapé is to make it so you can eat with one hand. Why? So you can grab two, obviously!! Enjoy this easy and festive Kabob recipe from Michael Varga @VargaC0oks 🎄🎁 

What you’ll need

• 1x Turkey Kolbassa Sausage Ring, cut into medallions

• 1x pint cherry tomatoes

• 1x 500 ml mini boconcini

• 1x small jar pepperoncini, cut in half

• 1x loaf of focaccia bread, cut into cubes & lightly toasted

• 1x pack of fresh basil

• Balsamic glaze

• Olive oil to drizzle

• Skewers

Assembly

1. Mix and match the ingredients to make up a fun holiday canapé.
2. Drizzle with balsamic glaze, olive oil and fresh basil. 
3. Enjoy with friends and family!

Happy Holidays to you all!

Love, Grimms

Tis’ the season for all things Merry & Bright – like this star-themed Grimm’s Sausage Charcuterie Wreath! It’s sure to impress your holiday guests and it’s surprisingly simple to assemble. Follow along with Chanelle Saks @chezchanelle as she builds this Sausage Ring and Mini Peps Wreath. Don’t have a wooden circle cutting board? Use a round plate. Even a pizza pan will do, cover it in parchment paper and cover it up!

What you’ll need

• 1/2 ring of Grimm’s Double-Smoked Ukrainian Sausage Ring, sliced
• 1/2 ring of Grimm’s Polish Sausage Ring, sliced
• 8 Grimm’s Mini Peps, sliced in half (used here: Honey Garlic and Lean Turkey)
• 1 handful of Grimm’s Pizza Pepperoni Toppers
• 12-15 large pieces of rosemary (will vary depending on the size board) and 4-5 twist ties to secure
• 1 persimmon, sliced (or a sliced orange is an excellent substitute if you can’t find a persimmon)
• 1 triangle of smoked cheddar cheese, cut into 6 even triangles
• To garnish: Fresh Thyme, Cranberries and Gooseberries

Assembly

1. Start by chopping all the Grimm’s meat products, the cheese, and the persimmon then set aside.
2. Working with 2-3 strands of rosemary at a ta time, use twist ties to secure the ends together and place them on your board in a circular fashion. You want to aim for about 2 inches in thickness.
3. Next, place the persimmon (or orange) slices on the rosemary with about a 1-inch gap in between each slice.
4. Next place the sliced Grimm’s Double-Smoked Ukrainian Sausage Ring on the inside of the rosemary leaving about a 1-inch gap. Arrange the Mini Peps within the gaps, then place the sliced Grimm’s Polish Sausage Ring in an alternate position.
5. Line the inner circle with Pizza Pepperoni Toppers then place the cheese triangles into a star-like formation. Garnish with thyme, cranberries, and gooseberries and dig in!

Happy Holidays to you all!

Love, Grimms

You’ll need to fire up the grill for this one. Toronto food blogger and barbecue aficionado, James Synowicki (zimmysnook), takes our Festive Ham to the grill with a mouth-watering cranberry maple glaze.

Ingredients

Preparation

Ham

1. Unwrap ham and let it sit at room temperature for 30-60 minutes. To prepare the grill for indirect cooking, place a shallow roasting pan under the portion of the grill that will not have direct heat. Pour 2 cups of water into the pan, add a few orange slices, and a few fresh rosemary sprigs. Preheat the grill to 325°F.
2. Score the ham fat with a sharp knife in a 1-inch crosshatch pattern without cutting through to the meat. Place the ham, fat-side up, directly on the grill above the roasting pan.
3. Bake for 2 – 2 1/2 hours, until a thermometer inserted into the ham registers at 110°F, 2 to 2 1/2 hours, adding another 1 cup water to the pan if the liquid evaporates. While the ham is baking, prepare the glaze (recipe below).
4. Combine all the ingredients of the cranberry maple glaze in a small bowl and mix well. Brush the glaze over the entire ham.
5. Continue cooking for 1 1/2 – 2 hours, brushing with the glaze twice, until the glaze caramelizes and the thermometer registers 140°F (total cooking time will be 15-18 minutes per pound). For a beautiful presentation, at 40 minutes before completed cooking time, arrange 6-8 orange slices on top of the ham and continue to cook.
6. Transfer the ham to a cutting board or platter and let rest 15-20 minutes. Carefully remove the grill grate, strain the remaining pan juices into a saucepan and boil until slightly syrupy. Spoon the reduced pan juices over the ham and serve with any remaining glaze.

Cranberry Maple Glaze

1. In a saucepan on medium heat, bring the cranberries, cranberry juice, orange juice, maple syrup, and the dijon mustard to a boil for 10-15 minutes, until syrupy.
2. Remove from the heat and stir in the chopped rosemary. Set aside until ready to glaze the ham.

Jalapeño Cranberry Sauce

1. In a large saucepan on medium heat, simmer the jalapeños, salt, sugars, orange juice, water, and orange zest.
2. Add the cranberries and simmer for 15 minutes, stirring occasionally.
3. Remove from heat and cool to room temperature. Transfer to a sealed container and chill for a minimum of 4 hours before serving.

MasterChef Canada Finalist Chanelle Saks brings the holiday spirit to your household while turning the common charcuterie into edible art! Personalize your charcute-wreath by adding your family favourites to this decorative Holiday meat, cheese and veggie tray.

What You’ll Need

Two plates, one slightly larger than the other by an inch or two (if you have a charger and a dinner plate, that works great too!)

Ingredients

• Grimm’s Pepperoni sticks, salami, sausage ring (any variety), chopped on an angle
• Old cheddar cheese and mozzarella cheese, chopped into triangles
• A large handful of rosemary, about 8-10 large stems (thyme would also be a lovely addition if you have on hand)
• Handful of sage leaves
• 4 Orange slices
• Pickled & preserved things: roasted red peppers, dill pickles, olives, and beans
• Fresh or frozen cranberries for garnish

Assembly

1. Start by layering your two plates, the inch difference in plate sizes will create a ledge so the herbs can be slightly tucked in. Cover the “ledge” entirely with herbs and don’t be shy! This is what really gives it that wreath look so you’ll want to use a lot of herbs. Next, add the orange slices, one per ‘corner’.
2. Next, start by adding one variety of meat at a time so that they can be evenly distributed. Once the meat has been added, add the cheese followed by the pickled and preserved foods. Reserve any longer ingredients (such as roasted red peppers) for the end so that you can shape into the inner circle, creating the wreath centre.
3. Top with cranberries and enjoy!

Entertaining for the Holidays? Chantelle Bennett, of @TheGenerousScoop, brings us this delicious recipe with all the Holiday feels. Mouth-watering pastry, melted cheese, and sweet cranberry sauce pair beautifully with Grimm’s Breakfast Sausage. Cook ahead and serve to guests or your own household as a special treat. Wonderful as a sweet and savoury appetizer or keep on hand for snacks throughout those busy, festive days.

Happy Holidays from the Grimm’s Kitchen!

Pinwheel Tips

• Freeze brie for 12 minutes for easier slicing
• Freeze logs for 5-10 minutes before slicing
• Add more flour to the surface if the dough is sticking
• Suggestion: Substitute pre-made crescent dough for one sheet of puff pastry
• Pinwheels can be made up to 3 days ahead of time, covered in the fridge or freeze if you plan to use at a later date
• If you are air-frying/baking from frozen, add 2 more minutes to cook time. Freeze up to two months once cooked

• 

  

  

  

  Ingredients

  • 1 package (300 grams) Grimm’s Breakfast Sausage
  • 1 can (8 oz) premade crescent dough
  • 1/4 cup cranberry sauce
  • medium size wheel of brie (200-300 grams)
  • 1 egg
  • 1 tbsp water
  • 1/2 tbsp roughly chopped fresh rosemary

  Preparation

  1. Remove Grimm’s Breakfast Sausage from casing. Slide them right out into your skillet.
  2. In a medium skillet, brown the Breakfast Sausage for 4 minutes. Mix in chopped rosemary. It will be slightly undercooked and perfectly finished off in the air fryer. Set aside to let cool.
  3. Unroll crescent dough on a lightly floured surface. Cut sheet into two rectangles and pinch together along perforated lines in the premade dough. This makes it easier to roll.
  4. Beat egg with one tbsp of water. Brush the pastry with the egg wash.
  5. Spread two heaping tbsp of cranberry sauce over each rectangle.
  6. Add a layer of the Breakfast Sausage over the cranberry sauce.
  7. Place sliced pieces of brie over the top, evenly.
  8. Slowly roll the filled dough like a log.
  9. Slice each log into 10-11 pinwheels.
  10. Cook in Air Fryer at 350 degrees for 8 minutes. Let cool slightly before removing from Air Fryer. Air fry in two batches. Alternatively, you can cook in the oven at 350 degrees for 12-15 minutes, until the edges are golden brown.

Ingredients

• 1/2 Grimm’s Country Classic Sausage, cut into 1/2 inch pieces
• 1/2 cup dried black currants, soaked in water until soft and drained
• 2 tbsp butter
• 1 tbsp olive oil 
• 2 garlic cloves, chopped
• 1/2 large yellow onion, chopped
• 2 cups brown crimini mushrooms, quartered
• 1 cup wild rice, rinsed and drained
• 8 cups gluten-free chicken broth
• 1 large carrot, cut into 1/2 inch pieces
• 2 stalks celery, cut into 1/2 inch pieces
• 2 cups brown rice, rinsed and drained
• 1/2 large yam potato, cut into 1/2 inch pieces
• 1/2 large sweet potato, cut into 1/2 inch pieces
• 1/2 cup pecans, toasted for about 5 to 7 minutes (watch closely as pecans will burn very quickly) 
• ​1 tbsp parsley, chopped

Preparation

1. In a large pot or cast iron pan, sauté sausages over medium high heat until browned, for about 5 minutes. Remove from the pan. 
2. In the same pan, add butter, olive oil, garlic, and onion and sauté over medium high heat until onions are translucent.
3. Add mushrooms and wild rice, stir well and sauté over medium high heat for 5 minutes. Then add 8 cups of chicken stock, stir to mix, and bring to a boil. Reduce heat to medium low, cover, and cook for 30 minutes. 
4. Stir in brown rice, celery, carrots, and sausages and bring to a boil. Reduce heat to medium low, cover, and cook for 20 minutes. Add water as needed.
5. Add yam and sweet potatoes and black currents and stir well to mix. Cook for another 15 minutes. Or until both rice is cooked. Adjust with salt and pepper. 
6. Serve on a platter. Garnish with toasted pecans and parsley.
7. ​Serve with turkey or any meat for a festive holiday meal.    

Cheesy. Chorizo. This Holiday Hot dip from MasterChef Canada Finalist Chanelle Saks really is perfect for those cold winter nights – it packs some heat too so you’ll be warmed from the inside out!

Ingredients

• 1- 300g package of Grimm’s Chorizo, diced
• 1 tbsp olive oil
• 2 gloves garlic, minced
• ½ tsp of red pepper flakes (or more for added heat)
• 1 red pepper, deseeded and diced
• 1/4 cup dry white wine
• 1 brick plain cream cheese, cubed
• 1 cup sour cream
• 1 cup Medium-Old Cheddar, grated
• 1 cup Mozzarella, grated and divided
• Salt and Pepper to taste

Topping

• 1/4 cup panko bread crumbs
• 1/4 tsp seasoning salt
• Parsley, chopped

Crispy Tortilla Chips

• 1 Package of Grimm’s Corn Tortillas, cut into fours
• Vegetable oil, for frying
• Seasoning salt to taste

Preparation

1. Preheat the oven to 350F.
2. In a large sauté pan, heat the olive oil over medium heat and add the garlic, red pepper flakes and diced peppers. Cook until the garlic is fragrant and peppers are lightly softened, about 3-5 minutes. Add the chorizo and cook until cooked through completely, about 5-7 minutes.
3. Once the chorizo is cooked through, deglaze the pan by holding the pan off the heat, pouring the white wine and allowing it to cover the base of the pan before returning it to the heat. Reduce heat to medium-low and allow the wine to cook off slightly, about 3-5 minutes.
4. Once some of the liquid has evaporated, add the cream cheese a couple cubes at a time, followed by the sour cream, and grated cheese (adding about 1/2 cup at a time). Mix well until the cream cheese is fully melted and all the ingredients are well combined. Season with salt and pepper.
5. Using a spatula, spread the dip into the baking dish.
6. To make the topping, in a small mixing bowl, combine the panko and seasoning salt and set aside. Top the dip with the remaining mozzarella cheese followed by the seasoned panko.
7. Place in the preheated oven and bake for about 20 minutes, or until the top is golden brown.
8. Meanwhile, to make the crispy tortilla chips, pour 1 cup oil into a medium skillet to a depth of 1/8 to 1/4 of an inch. (Make sure you are working with a completely dry pan or the oil will sputter as it heats.) Heat the oil on medium high heat until a small piece of tortilla placed in the oil sizzles, about 350°F. If a small tester piece of tortilla browns too quickly, the oil is too hot. Remove the pan from heat to let the oil cool a bit before continuing.
9. Fry for approximately 2 minutes until the chips just begin to colour and they are crispy. Place on a rack or paper-towel lined plate and sprinkle with seasoning salt to taste.
10. Remove the dip from the oven and sprinkle with parsley; enjoy hot!

Enjoy this quick and easy Sheet Pan Meal for those busy Fall nights when you’re running between work, school, and kids’ activities. It’s all comfort and no fuss! Add Parmesan Crusted Potatoes and Roasted Veggies to the delicious flavours of Grimm’s Honey Ham Steak and Garlic Sausage for a complete and satisfying meal for the whole family. And it’s gluten-free! 

Ingredients

Honey Ham Steaks

• 1 tsp (5 mL) avocado oil
• 1 to 2 packages Grimm’s Honey Ham Steaks

Garlic Sausage + Parmesan Crusted Potatoes

•  ½ cup (125 mL) parmesan cheese, grated
• ½ tsp (2 mL) garlic powder
• ½ tsp (2 mL) Italian seasoning
• 1-½ tsp to 2 tsp (7 to 10 mL) avocado oil, divided
• ½ package Grimm’s Garlic Sausage
• 8 baby potatoes, sliced in half

Roasted Vegetables

• 12 cherry tomatoes
• 12 baby asparagus spears
• 4 mini bell peppers
• 1 cup (80 grams) baby carrots, peeled
• 1 cup (90 grams) broccoli florets
• 1 tsp (5 mL) avocado oil
• 1/2 tsp (2 mL) garlic powder
• 1/2 tsp (2 mL) Italian seasoning
• Salt + pepper to taste

Preparation

Honey Ham Steaks

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Brush oil across a non-stick sheet pan, approximately 12.96 in x 17.84 in (32.9 cm x 45.3 cm) in size.
3. Slice each ham steak in half or quarters, and place on the sheet pan.

 Garlic Sausage + Parmesan Crusted Potatoes

1. Mix together cheese, garlic powder, and Italian seasoning in a small bowl. Set aside.
2. Brush 1 tsp (5 mL) oil on the area of the sheet pan where the sliced sausages and potatoes will be placed.
3. Spread the cheese mixture over the oiled area.
4. Slice half the sausage into 1 in (2.5 cm) pieces. Place sausages on top of the cheese mixture closest to the ham.
5. Slice the baby potatoes in half and toss with the remaining ½ tsp to 1 tsp oil.
6. Press the potato slice (flesh side facing down) firmly into the cheese mixture.

Roasted Vegetables

1.  Place tomatoes, asparagus, bell peppers, carrots and/or broccoli on the sheet pan and lightly brush with oil.
2. Sprinkle garlic powder and Italian seasoning over the vegetables. Salt and pepper to taste.
3. Place the sheet pan in the oven and bake for 20 minutes.

** Note – Pick and choose any vegetables you like or have in your fridge. The vegetables in this recipe were chosen because they roast well). **

Assembly

Portion food onto four plates. Pour apple mustard glaze (optional, see recipe below) over the ham and carrots.

Serve hot and enjoy.

Apple Mustard Glaze (Optional)

• 1 cup (250 mL) apple juice
• ¼ cup (60 mL) gluten-free honey mustard
• 2 tbsp (30 mL) honey
• 1 tsp (5 mL) cornstarch
• 1 tsp (5 mL) cold water

1. In a small saucepan, whisk together apple juice, mustard, and honey. Bring to a boil and reduce heat to medium.
2. Whisk together cornstarch and cold water in a small bowl or ramekin. Add to the apple juice mixture. Stir occasionally until the mixture thickens for about five minutes.  Set aside until ready to serve.