Happy and Healthy Thanksgiving!

We teamed up with Grateful Plate this Thanksgiving to bring you an awesome healthy cocktail and side pairing! Tis the season to be grateful and GLO-ing!

Holiday Glo Cocktail
For one serving:
1oz Cranberry Juice
2oz Apple Juice
2 Shakes Cinnamon
1.5 Art in the Age Snap (can substitute for Whiskey)
A Few Dashes of Orange Bitters
Served Over Ice

For four servings:
4 oz Cranberry Juice
8 oz Apple Juice
8 Shakes Cinnamon
6 oz Art in the Age Snap (can substitute for Whiskey)
A Few Dashes of Orange Bitters
Served Over Ice

Roasted Root Vegetables with Herb Oil & Splash of Balsamic

1 Rutabaga, peeled and chopped into medium dice
1 Turnip, peeled and cut into medium dice
3 Parsnips, peeled and cut into half moons
2 Carrots, peeled and cut into half moons
2 Tablespoons Herb Oil *
2 Tablespoons Balsamic Vinegar
2 teaspoons Herbs De Provence
Pinch of Sea Salt

Directions
Preheat oven to 375*F.  

Place all vegetables into a large mixing bowl, mix with herb oil, balsamic and dried herbs. Toss to combine.

Pour vegetables into a 9x13 inch ovenproof casserole and roast, uncovered, for 15 minutes.  

After 15 minutes, stir your vegetables and roast another 15 minutes or until vegetables are soft.  

Herb Oil Recipe
½ Bunch Parsley, cleaned
½ Bunch Basil, cleaned
½ Bunch Oregano, cleaned
1 Tablespoon Sea Salt
2 Cups Olive Oil

Directions
Add all ingredients to a high power blender.  Blend for 30=60 minutes or until all fresh herbs are mixed with the olive oil.  

Keeps in your refrigerator for 1 week.