Supper Roast of Sweet Potato, Brussels Sprouts and Apples |
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I got this recipe from our local paper. It caught my eye because it uses foods I adore: sweet potatoes, apples and Brussels sprouts. My family loves it! Yours will, too. |
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Serves 4 as main dish
(I serve mine with brown rice)
1 medium onion, cut into 1-inch chunks
1 large sweet potato or yam, scrubbed and cut into 1-inch chunks
1 medium apple, cored and cut into 1-inch wedges
1/2 pounds Brussels sprouds, quartered
1 tsp ground allspice
2 tsp sweet paprika
3 large cloves garlic, coarsely chopped
generous pinch hot red pepper flakes
salt and freshly ground pepper to taste
4-5 Tbs extra-virgin olive oil
1-2 Tbs balsamic vinegar
optional: 14-oz. can black beans, black-eyed peas or pinto beans rinsed and drained
Preheat oven to 425 degrees. Heat a large cookie sheet with sides in the oven. While the sheet heats, in a large bowl, toss together everything except the beans. Be generous with the salt and pepper.
Pour the blend into the pan in a single layer. (Be careful not to burn yourself.) Bake 15 minutes, turn the mixture, and lower temp. to 400. Bake 25 minutes more, turning several times, or until sprouts and potatoes are easily pierced with a knife and everything is nicely browned.
If using beans, stir into the blend and bake another 5 minutes to heat through. If vegetables aren't as browned as you would like them, run them under the broiler for a few moments to brown.
Serve hot or at room temperature.
April 2009