ASIAN-STYLE BAKED ONIONS, POTATOES & SWEET POTATOES
Do something different with veg and try our Asian-style onions, sweet potatoes and potatoes
Provided by Ruth Watson
Categories Dinner, Lunch, Side dish, Supper, Vegetable
Time 1h20m
Number Of Ingredients 12
Steps:
- Preheat the oven to 220C/Gas 7/fan oven 200C. Combine all the spices and salt in a small, electric spice or coffee grinder (or use a pestle and mortar), and pulverise them to a powder - ignore the bigger bits of coriander husk. Tip the ground spices into a very large mixing bowl.
- Cut the onions into sixths, leaving a little root attached to hold the layers together. Cut the ordinary potatoes into six segments, lengthways. If the sweet potatoes are slender (they normally are) cut them into quarters, lengthways; if they're bulky round the middle, cut them into sixths. Put all the vegetables into the mixing bowl, add the oil and toss thoroughly, using clean hands
- Lightly oil the large tray which comes with your oven (or 1 or 2 baking trays), spread the vegetables out in a single layer and bake them for 25 minutes. Meanwhile, combine the glaze ingredients in a small jug with 4 tablespoons cold water. Remove the oven tray, brush the vegetables with the glaze and continue to bake for about 20-30 minutes, or until they're slightly charred and tender. A little squeeze of lime or lemon juice adds vivacity, but the vegetables are very nice with or without it.
Nutrition Facts : Calories 201 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 1.33 milligram of sodium
ASIAN-STYLE BAKED ONIONS, POTATOES & SWEET POTATOES
Make and share this Asian-Style Baked Onions, Potatoes & Sweet Potatoes recipe from Food.com.
Provided by PinkCherryBlossom
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 220C/Gas 7/fan oven 200°C
- Combine all the spices and salt in a small, electric spice or coffee grinder (or use a pestle and mortar), and pulverise them to a powder - ignore the bigger bits of coriander husk.
- Tip the ground spices into a very large mixing bowl.
- Cut the onions into sixths, leaving a little root attached to hold the layers together.
- Cut the ordinary potatoes into six segments, length ways.
- If the sweet potatoes are slender (they normally are) cut them into quarters, length ways; if they're bulky round the middle, cut them into sixths.
- Put all the vegetables into the mixing bowl.
- add the oil and toss thoroughly, using clean hands.
- Lightly oil the large tray which comes with your oven (or 1 or 2 baking trays)
- Spread the vegetables out in a single layer and bake them for 25 minutes.
- Meanwhile, combine the glaze ingredients in a small jug with 4 tablespoons cold water.
- Remove the oven tray; brush the vegetables with the glaze and continue to bake for about 20-30 minutes, or until they're slightly charred and tender.
- A little squeeze of lime or lemon juice adds vivacity, but the vegetables are very nice with or without it.
Nutrition Facts : Calories 245.5, Fat 4.8, SaturatedFat 0.8, Sodium 565.6, Carbohydrate 46.7, Fiber 6.3, Sugar 5.5, Protein 5.6
SWEET POTATOES WITH CARAMELIZED ONIONS
Baked sweet potatoes are topped with slow cooked caramelized onions and red bell peppers. Serve with a dollop of sour cream or plain yogurt. Use large sweet potatoes for a delicious meatless main dish.
Provided by elsaw
Categories Side Dish Vegetables Sweet Potatoes
Time 1h15m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Scrub and dry the sweet potatoes, then prick several times with a fork and place onto a baking sheet. Bake in the preheated oven until the sweet potatoes are easily pierced with a fork, 50 minutes to 1 hour.
- Heat the oil in a large skillet over medium heat. Stir in the onion and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 20 to 30 minutes more.
- Split open the baked sweet potatoes and top with the onion mixture, salt, pepper, and a dollop of sour cream.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 42.4 g, Cholesterol 5 mg, Fat 7.2 g, Fiber 7.2 g, Protein 5.8 g, SaturatedFat 1 g, Sodium 128.2 mg, Sugar 15.5 g
ASIAN ROASTED ONIONS AND PEPPERS
Make and share this Asian Roasted Onions and Peppers recipe from Food.com.
Provided by CulinaryQueen
Categories Onions
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 200C/400°F.
- Peel the onion and cut into 8 wedges and place in a large bowl.
- Cut the peppers in half, remove the stem, seeds and white pith. Cut into (approx.) 1" pieces and add to the bowl with the onions.
- In another small bowl, mix the next 7 ingredients (from veggie oil to garlic powder). Add chili peppers, if using.
- Pour the spicy mix over the veggies and mix until well coated.
- Tip out onto a baking sheet and spread the veggies out.
- Bake for 30-40 minutes until tender. Toss the veggies around 2 or 3 times while cooking.
SWEET POTATOES WITH CARAMELIZED ONION
I fail to remember where this recipe first appeared but chances are it was from Canadian Living magazine. This simple dish is much richer than you would expect and pairs well with grilled meats especially lamb and pork. Since sweet potatoes are very moist, adjust the amount of sour cream or milk to your taste. I do recall that the original recipe recommended placing the sweet potatoes and onion mixture in a food processor until blended. I found this method too gluey and altered it as stated.
Provided by Highland Lass
Categories Yam/Sweet Potato
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400º.
- Heat olive oil in frying pan at medium heat and add onion. Sauté until rings separate. Reduce heat to medium low and continue cooking uncovered, until onions are soft and caramelized at least 30 minutes or more, stirring occasionally.
- Meanwhile, prick whole potatoes with skins on and bake in roasting pan for 40 minutes or until soft. When cool enough to handle peel skins from potatoes and set aside.
- When onions are soft add thyme, salt and pepper to taste and mix well. At this point you can either place the onions in a food processor and pulse until they are slightly chunky or chop with a sharp knife.
- Heat a medium sized pot and add butter. Add the sweet potatoes and mash with a fork or potato masher. Add the sour cream or milk a little at a time then add the onion mixture. Blend with a wooden spoon until fully incorporated and adjust S & P to taste.
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- Preheat oven to 425°F. In a large bowl combine the sweet potatoes, onion, oil, salt, and pepper; toss to coat. Divide mixture among two 15 x 10 x 1-inch baking pans. Roast on two separate racks, uncovered, for 15 minutes. Add broccoli to pans. Roast 10 minutes more or until vegetables are browned and tender.
- Meanwhile, for dressing, in a small bowl whisk together water, almond butter, lemon juice, soy sauce, garlic, ginger, and crushed red pepper until smooth.
- Transfer sweet potato mixture to a platter. Drizzle with dressing. Sprinkle with coconut and nuts.
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