ROASTED SWEET POTATOES AND VEGETABLES
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
Categories Dinner
Time 1h5m
Yield 6
Number Of Ingredients 11
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, Carbohydrate 23 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 5 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 6 g, TransFat 0 g
ROASTED ROOT VEGETABLES
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 4 to 6 side dish servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F and position a rack in the center of the oven.
- On a baking sheet, toss the sweet potatoes, carrots, and parsnips with the olive oil and season with the salt and pepper. Roast stirring occasionally, until the vegetables are browned and tender, about 25 to 30 minutes.
- Cook's Note: We recommend golden olive oil for its smooth finish and low acidity. The golden color comes from olive pressed at the peak of ripeness. These oils are made in California, southern France and Sicily.
PERFECT ROASTED SWEET POTATOES
Roasted sweet potatoes are truly delicious, and so easy to make! This healthy recipe will become your new favorite side dish. Recipe yields 4 side servings.
Provided by Cookie and Kate
Categories Side dish
Time 40m
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
- Either scrub the sweet potatoes clean and pat dry, or peel them (I generally peel mine). To slice, use a sharp chef's knife to cut them into 1-inch thick rounds. Then, cut up each round to make 1-inch cubes. The "cubes" won't be perfectly even, but that's ok.
- Place the sweet potatoes on the prepared baking sheet. Drizzle the olive oil on top. If using, sprinkle the chili pepper or several twists of freshly ground black pepper on top, followed by the salt. Toss until the sweet potatoes are all evenly coated in oil, and arrange them in a single layer.
- Bake for 30 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges. Serve while warm. Leftover sweet potatoes will keep in the refrigerator, covered, for about 4 days. Gently reheat in the microwave or oven if desired.
Nutrition Facts : ServingSize 1 side portion, Calories 255 calories, Sugar 9.5 g, Sodium 270.1 mg, Fat 7.1 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 45.6 g, Fiber 6.8 g, Protein 3.6 g, Cholesterol 0 mg
OVEN-ROASTED SWEET POTATOES
Make perfectly roasted sweet potatoes that are fluffy on the inside and lightly browned at the edges for a colourful side dish. Add a few sliced red onions to the roasting tin, if you like
Provided by Barney Desmazery
Categories Side dish
Time 50m
Number Of Ingredients 3
Steps:
- Heat the oven to 230C/210C fan/gas 8. Chop the sweet potatoes into 2-3cm cubes.
- Tip into a large, shallow roasting tin, drizzle with the oil and season with salt and pepper. If you're adding additional veg or herbs, such as sliced red onions, garlic cloves and thyme, tip these in as well. Toss everything together to coat in the oil, then roast for 20 mins. Toss again to ensure the potatoes cook evenly, and roast for another 15-20 mins until the potatoes are lightly browned on the outside and tender when pierced with a fork or knife.
Nutrition Facts : Calories 331 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 31 grams sugar, Fiber 10 grams fiber, Protein 4 grams protein, Sodium 0.29 milligram of sodium
ROASTED SWEET POTATOES WITH POACHED EGGS AND ROOT VEGETABLES
Steps:
- Preheat oven to 400 degrees F. Rinse the sweet potatoes and cut a few small slivers in the top of each. Place on prepared cookie sheet. Rinse and trim the beets as needed. Place on the other prepared cookie sheet. In the preheated oven, roast the sweet potatoes and the beets until they are cooked through. You will know they are done when a sharp knife can easily pierce them at their thickest point. Cooking time will vary according to the size of the vegetables and their freshness. You can begin checking them about 20 minutes after you place them in the oven. When they are tender, remove them from the oven and set aside until they are cool enough to handle. While the vegetables are roasting, poach the eggs. Add about 2-inches (10 centimeters) of water to a small skillet or pot large enough to hold all 4 eggs. Crack the eggs into a small bowl. Bring the water to a boil, then lower the temperature to a gentle simmer. Gently slip the eggs into the water, one at a time. Cook until the white is set, the eggs have floated to the top of the pan and the yolk is filmed over. This should take about 3 to 5 minutes. Carefully remove the eggs, one at a time, using a slotted spatula. Slip them onto the towel lined plate to allow any excess water to drain off. Set aside. When the sweet potatoes and beets are cool enough to handle, remove their skins, and slice them into thin rounds. To assemble: Place a handful of greens or mesclun mix on 4 dinner plates. Arrange the sweet potatoes and beets decoratively on each plate. Place one poached egg on each prepared plate. Drizzle everything with lemon juice and olive oil. Sprinkle with the grated lemon zest and chopped garlic. Add sea salt and freshly ground black pepper, to taste. Serve at room temperature. Enjoy! Written and owned by Dena Testa Bray. Dena Testa Bray Enterprises, LLC All rights reserved. © Gathering Flavors
SWEET POTATO & SPROUT HASH WITH POACHED EGGS
This quick and easy pan-fried dish uses up leftover Brussels sprouts for a delicious Boxing day brunch, or a low fat, low calorie weeknight dinner
Provided by Cassie Best
Categories Brunch, Dinner, Supper
Time 40m
Number Of Ingredients 6
Steps:
- Put the sweet potatoes in a bowl, cover with cling film and microwave on high for 5 mins until tender but still holding their shape. Uncover the bowl and leave to cool a little.
- Meanwhile, heat the oil in a wide non-stick frying pan and add the onions. Cook for 5-8 mins until starting to caramelise. Add the sprouts and stir-fry over a high heat until softened. Push the sprouts and onions to one side of the pan and add the sweet potatoes, squashing them down in the pan with the back of a spatula. Leave undisturbed for 5 mins until starting to crisp on the underside. Season, add the nutmeg, mix in the sprouts and onions, and flip the potato over, trying not to break it up too much. Cook for a further 5 mins until really crispy.
- Meanwhile, poach 3 eggs in a pan of barely simmering water. Serve the hash topped with poached eggs.
Nutrition Facts : Calories 357 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 28 grams sugar, Fiber 12 grams fiber, Protein 12 grams protein, Sodium 0.4 milligram of sodium
SWEET POTATO CAKES WITH POACHED EGGS
Try these gluten-free sweet potato cakes with poached eggs for a weekend brunch, or as a quick dinner. They're spiced with harissa to wake up your tastebuds
Provided by Kyle Boyce from London Grind
Categories Dinner, Lunch
Time 30m
Number Of Ingredients 10
Steps:
- To make the potato cakes, squeeze the excess moisture from the sweet potato, then combine with flour, parsley, egg white, harissa and some salt in a bowl until the mixture sticks together. Shape into 8 potato cakes. Heat a little oil in a frying pan. In two batches, fry the potato cakes for 2-3 mins each side or until golden brown and crisp. Keep warm while you repeat with the remaining cakes.
- Poach the eggs in a saucepan of simmering water for 2-3 mins - the yolks should be runny. Remove with a slotted spoon and drain carefully on kitchen paper.
- Spread some harissa in the middle of four serving plates and top with a dollop of yogurt. Add one potato cake to each plate then sandwich another potato cake on top with more yogurt. Top each stack with the remaining yogurt and an egg. Season and drizzle with more harissa and scatter over the micro herbs.
Nutrition Facts : Calories 507 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 23 grams sugar, Fiber 7 grams fiber, Protein 18 grams protein, Sodium 0.9 milligram of sodium
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