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Oven Roasted Carrots

2 Tbs butter, melted

1 Tbs olive oil

1 lb carrots

1 Tbs Halladay's Maple Brown Sugar Seasoning

Preheat oven to 400 degrees. Mix Halladay's Maple Brown Sugar seasoning with butter and olive oil; set aside.

Prepare your veggies; clean, trim, cut, etc. Toss veggies with seasoned butter and olive oil mixture. Place in tinfoil or parchment lined baking sheet.

Roast for 35 to 40 minutes, or until tender, flipping halfway through if needed.

SIMILAR RECIPES
Honey Glazed Carrots

Honey Glazed Carrots

1 Tbsp. Halladay's Dilly Herb Seasoning

1 (1 lb.) bag carrots, sliced vertically

2 Tbsp. honey

2 Tbsp. brown sugar

2 Tbsp. butter or olive oil

Saute ingredients about 30 minutes, or until carrots are tender and slightly browned.

Buttermilk Pancakes

Buttermilk Pancakes

1 egg

2 Tbsp. Butter, melted or oil

1 cup buttermilk, or 1 cup milk mixed with 1 Tbsp. Vinegar or lemon juice

1 1/2 cups Halladay's Buttermilk Pancake Mix

Consider some fun add-ins: coconut flakes, chocolate chips, blueberries with some finely grated lemon zest

Whisk together egg, butter and buttermilk until foamy. Add pancake mix and blend until most of the lumps are gone; let sit 2-5 minutes.

Meanwhile, heat a frying pan or griddle over medium-high heat. Brush pan lightly with oil or spray with non-stick cooking spray. Drop about ¼ cup of batter onto pan. Flip pancake over once bubbles have risen to the surface and cook the second side until golden.

Strip Steaks with Herbed Butter

Strip Steaks with Herbed Butter

4 1-inch-thick strip steaks

2 Tbsp. olive oil

6 Tbsp. choice of herbed butter, recipe follows

Heat a cast iron skillet or griddle over medium-high heat. Coat steaks with half the olive oil and season with salt and pepper. Coat skillet with remaining olive oil. Add steaks and cook, turning once, about 8 minutes for medium rare. While steaks are still hot, top with herbed butter.

Herbed Butter:
1 stick butter, softened
1 to 2 Tbsp. desired Halladay's Seasoning

Combine butter and seasoning. Let sit 30 minutes before use.

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

1/4 cup flour

4 cups milk

1 cup heavy cream

1 package no-cook lasagna noodles

3 cups parmesan cheese, finely grated

Preheat oven to 450˚F. 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 375˚F. 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.