A new market moved into the commercial retail space at the entrance of Gateway Village in Franklin. Herban Market helps people journey towards a wholesome, healthy, and happy life by providing only the highest quality organic & local produce, oils, herbs, grains, local baked goods, and the rest of what dreams are made of. Their store is located within 1-block from my condo’s front door (Pinch me, this can't be true!) Our potential goal of buying a house and moving next year is completely out of the question. Might as well have my paycheck be directly deposited into their store. Matt, co-owner with his wife, taught me a lot about the olive oil process and how balsamic’s are infused with flavor. Hard to focus when good design, local produce, and my imagination of parties I’d like to have here (olive oil tasting gathering, anyone?) were taking up the majority of my mind. After tasting variations between mild, medium, and robust oils - I decided the Aged Red Apple Balsamic Vinegar Condimento would be the perfect burst of flavor to roasted carrots & yellow onion. I chose to blend it with the Picual Reserve Extra Virgin Olive Oil (medium intensity). Above each barrel, the crush date, fruitiness rating, bitterness, and pungency numbers are listed, measured at the time of the crush date. Ya’ll, we have so much to learn about what these ratings even mean. I say “ya’ll” because I hope you’ll journey with me!
I highly recommend visiting, buying and gifting their olive oils & balsamic vinegars. For an immediate fall side dish idea, I’ve shared how I roasted carrots & onions with their oil and balsamic! Enjoy and let the journey begin. Lemon olive oil & blueberry balsamic anyone? Espresso balsamic—hello? Please, let’s throw a party.
INGREDIENTS: + One large bunch of organic carrots, roughly peeled + One small yellow onion, sliced into rings + 1/2 tbs. Fresh thyme, finely diced + 1/2 tbs. Fresh sage, finely diced + Salt & Pepper + Aged Red Apple Balsamic Vinegar Condimento, Herban Market + Picual Reserve Extra Virgin Olive Oil
METHOD: Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and arrange whole carrots & sliced onions. Combine 1 tablespoon of the olive oil with 1/2 tablespoon balsamic. Mix together and brush on top of the carrots & onions with a silicone basting brush. Sprinkle over the thyme, sage, salt & pepper. Drizzle with more balsamic and roast for 25-35 minutes (until the carrots are tender, but not mushy).