ROASTED SWEET POTATOES AND APPLES RECIPE RECIPES

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ROASTED SWEET POTATOES AND APPLES RECIPE | ANNE BURRELL ...



Roasted Sweet Potatoes and Apples Recipe | Anne Burrell ... image

Provided by Anne Burrell

Categories     side-dish

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4 to 6 servings

Number Of Ingredients 9

2 sprigs fresh rosemary, picked and finely chopped
1/2 cup coarsely chopped walnuts
Juice of 1/2 lemon
2 large sweet potatoes, peeled and cut into 1-inch dice
Extra-virgin olive oil
Kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
3 Honeycrisp or Granny Smith apples

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl, toss the sweet potatoes generously with some olive oil, salt, cinnamon and cayenne. Lay the sweet potatoes out on a sheet tray, place them in the oven and roast until they are very soft and mushy, 30 to 35 minutes.
  • Peel the apples and cut into 1-inch dice. Toss the apples with the lemon juice, some olive oil, salt and the rosemary. Lay them out on a sheet tray and place in the oven during the last 15 minutes of the cooking time for the sweet potatoes. When done, the apples should be soft and cooked through but still hold their shape. Sprinkle the walnuts over the apples during the last 5 minutes in the oven.
  • Transfer the sweet potatoes to a large bowl and coarsely mash them with a potato masher. Stir in the cooked apples and walnuts. Taste and adjust the seasoning if needed.
  • Serve immediately or keep in a warm oven and serve hot.

ROASTED SWEET POTATOES AND VEGETABLES RECIPE ...



Roasted Sweet Potatoes and Vegetables Recipe ... image

Roasting vegetables works a little bit of kitchen magic. It softens their interiors to just the right tender texture, adds bit of crispiness to the edges, and brings out richer flavor than you’d ever get with steamed or raw veggies. What’s even more wonderful is that, while veggie lovers are sure to enjoy them, skeptics find a lot to love in a pan of toasty, flavorful and warm vegetables, too. This versatile recipe includes sweet potatoes, broccoli, bell peppers and peas for a colorful combination that serves up big flavor. It’s a versatile side for simple suppers, dressed up dinners and can even take center stage for meatless meals and make-ahead meal prep.

Provided by Betty Crocker Kitchens

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Yield 6

Number Of Ingredients 11

5 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
3 cups 3/4-inch diced unpeeled orange-fleshed sweet potatoes
1 cup 3/4-inch diced red bell pepper (about 1 large)
3 cups broccoli florets
1/2 cup sliced green onion whites
1 cup frozen peas, thawed
1/4 cup sliced green onion greens
2 tablespoons chopped fresh cilantro leaves
1 lime, cut in wedges

Steps:

  • Heat oven to 425°F. Spray 18x13-inch rimmed pan with cooking spray.
  • In large bowl, mix 4 tablespoons of the olive oil, 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add sweet potatoes and red bell pepper; toss to coat. Transfer vegetables to pan (reserve bowl); spread in single layer. Roast 30 minutes; stir.
  • To same bowl, add remaining 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add broccoli and green onion whites to bowl, and toss to coat; stir into vegetable mixture in pan. Roast 5 minutes longer.
  • Stir peas into vegetable mixture in pan. Roast 3 to 5 minutes longer or until peas are heated through and potatoes are very tender and beginning to brown. Top vegetables with green onion greens and cilantro; serve with lime wedges.

Nutrition Facts : Calories 210 , CarbohydrateContent 23 g, CholesterolContent 0 mg, FatContent 2 1/2 , FiberContent 5 g, ProteinContent 4 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 460 mg, SugarContent 6 g, TransFatContent 0 g

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