Savory Rosemary Granola

MADE BY BLACKBIRD FOOD COMPANY IN PORTLAND, OREGON

MOUTH SAYS...

This totally unusual (in a good way) granola is perfumed with woodsy rosemary and a touch of spicy black pepper. Sweetened with brown sugar and agave, it's still a treat, but a wholesome one, filled out with unsweetened coconut chips, cashew nuts, currants and chia seeds.

Blackbird Food Co. granola comes packed in easy-to-close coffee bags with appealing labels, hand-drawn by owner and chief bird-in-charge Pamela Fabrega. 

tip of the tongue

TRY USING AS AN INDIE UPGRADE TO A CLASSIC HOLIDAY DISH:

Jenny’s Mashed Sweet Potatoes With Savory Rosemary Granola

4 large sweet potatoes (or about 4 pounds)
4 tablespoons butter
2 tablespoons Vermont Dark Maple Syrup
½ cup Savory Rosemary Granola
Salt, to taste

DIRECTIONS

1. Preheat oven to 300°.
2. Place 2 large sheets of heavy duty aluminum foil on a work surface. Place 2 potatoes in the center of each sheet. Fold up foil and crimp edges to seal tightly. Transfer both pouches to a rimmed baking sheet and place in oven. Roast about 2 hours, until potatoes are soft. Set aside until cool enough to handle.
3. Meanwhile, melt butter in a medium saucepan over medium-low heat. Swirl gently until it starts to turn a pale golden brown and smell nutty. Be careful not to burn it! Immediately transfer to a large bowl and add maple syrup.
4. Peel sweet potatoes and discard skins. Add potatoes to bowl with butter and syrup and stir to combine. Season to taste with salt.
5. Transfer to a serving bowl and top with Savory Rosemary Granola.

Total time: 2 hours 20 minutes
Serves: 8-10

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