Brussels sprouts, sweet potatoes, onions and apples show up in most of our markets right now. If you roast them all together until they are deliciously caramelized, maybe add a drained can of your favorite beans and eat them with some whole-grain bread, you have a complete protein from the beans and bread, and a sound collection of nutrients from the vegetables. The best part is that the leftovers freeze well.
A SUPPER ROAST OF SWEET POTATO, BRUSSELS SPROUTS AND APPLES
Serves 4 as a main dish.
Vegetables can be roasted ahead. Cool them once they are out of the oven, refrigerate up to three days, and reheat at 375 degrees for about 20 minutes before serving. They will freeze well for up to three months.
Use organic ingredients if at all possible.
1 medium onion, cut into 1-inch chunks1 large sweet potato or yam, scrubbed and cut into 1-inch chunks1 medium apple, cored and cut into 1-inch wedges1 to 1-1/2 pounds Brussels sprouts, quartered1 teaspoon ground allspice2 teaspoons sweet paprika3 large cloves garlic, coarsely choppedA generous pinch hot red pepper flakesSalt and freshly ground black pepper to taste4 to 5 tablespoons good-tasting extra-virgin olive oil1 to 2 tablespoons balsamic vinegar