Roasted Yam With Sunflower And Pomegranate Seeds Food

SWEET POTATO POMEGRANATE SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• In a medium bowl, toss the sweet potatoes with the olive oil and salt. Transfer to an unlined baking sheet.
• Roast the sweet potato wedges for 20-25 minutes, until softened and golden brown on the outside.
• While the sweet potatoes are roasting, make the dressing: In a medium bowl, whisk together the orange zest, orange juice, red wine vinegar, garlic, mustard, honey, salt, and pepper. Starting with a few drops and steadily increasing the stream, slowly drizzle in the olive oil, whisking continuously, until the dressing is thickened and emulsified.
• Transfer the warm sweet potatoes to a large bowl. Toss with 2-3 tablespoons of the dressing until well coated. Add the pomegranate seeds, pistachios, feta, salt and pepper and gently toss to combine. Drizzle with another 1-2 tablespoons of the dressing and toss to coat. Garnish with the chives.
• Enjoy!

ROASTED YAM WITH SUNFLOWER AND POMEGRANATE SEEDS

Steps:

• Preheat oven to 400 degrees F. Toss vegetables with oil and salt and pepper.
• Spread vegetables on a cookie sheet and roast in the oven for 20-25 minutes, stirring occasionally.
• Put in a bowl with seeds and cheese. Mix gently and eat immediately.

ROASTED YAMS

Steps:

• Preheat oven to 350 degrees.
• Arrange yams in a single layer on a large baking sheet.
• Toss with 3 tbsp basting oil.
• Roast on center rack 45 min or until tender.
• Heat remaining oil in a skillet on medium heat.
• Add onion; cook with stirring for 10 min until slightly browned and soft.
• Add vinegar.
• Cook 2-3 min to reduce to a syrupy consistency.
• Remove yams from oven.
• Cover with onions and cheese.
• Roast for 10 more minutes.

APPLE AND BUTTER LETTUCE SALAD WITH POMEGRANATE SEEDS

Steps:

• Vinaigrette:.
• Wisk vinegar, honey, shallot, and mustard in medium bowl.
• Gradually wisk in oil.
• Season with salt and pepper.
• Salad:.
• Place torn lettuce in a large bowl.
• Add vinaigrette, nuts, and apple.
• Toss to coat.
• Garnish with pomegranate seeds, tarragon (if using) and cheese.

HEALTHY PUMPKIN POMEGRANATE MUFFINS

Steps:

• Preheat oven to 350. Coat 12 muffin cups with cooking spray.
• Mix dry ingredients in a large bowl.
• In a second bowl, combine wet ingredients.
• Toss pomegranate seeds in the flour mix to coat.
• Add wet ingredients to flour mix. Stir until just combined.
• Pour into muffin cups. Bake for 20-30 minutes. Let cool before unmolding.

GREEN BEANS WITH POMEGRANATE SEEDS

Steps:

• Preheat oven to 425°. Place beans in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt. Toss to coat. Roast 10 minutes, stirring once., Add garlic to pan. Roast until beans are crisp-tender, 5-7 minutes longer. Sprinkle with pomegranate seeds.

CHOCOLATE POMEGRANATE SEEDS

Steps:

• Refrigerate the pomegranates (not required, but it helps).
• Remove all the seeds and place them in a colander.
• Gently rinse the seeds, then lay them out on paper towels to let them dry.
• Lay out a large sheet of wax paper on a a cookie sheet which will fit inside your refrigerator.
• Melting the chocolate the easy way: put the chocolate chips in a glass container (I'd use my big 4-cup Pyrex measuring thingy) and microwave them until they're melted, stirring occasionally; don't overdo it, though- you don't want the chocolate to burn or get tough.
• Melting the chocolate another way: in a double boiler, melt the chocolate chips (if you don't have a double boiler a metal or oven-safe glass dish over boiling water works too); stir constantly while melting so you don't scorch the chocolate.
• Add the pomegranate seeds to the melted chocolate (making sure the seeds are not wet on the surface, or else the chocolate can seize) and fold gently with rubber spatula until the seeds are thoroughly covered, then spoon out globs of the mixture, whatever size you like, on to the wax paper.
• Place the wax papered cookie sheet in the refrigerator and let the chocolate-covered seeds cool overnight (or for as long as you can stand before tasting them).
• Keep refrigerated- they should keep for 3-4 days, at least, although I doubt they'll last that long once you taste them.
• Enjoy!

ROASTED YAMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet or shallow baking dish with aluminum foil.
• Arrange slices of potato in the prepared pan so they are overlapping slightly. Season with salt and pepper and then drizzle olive oil over them as evenly as possible.
• Bake in the preheated oven until potatoes are tender and have begun to wrinkle around the edges, about 30 minutes.