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A tasty supper roast

March 17, 2009|By LYNNE ROSSETTO KASPER/Scripps Howard News Service

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

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Optional:

1 14-ounce can black beans, black-eyed peas or pinto beans, rinsed and drained

Preheat oven to 425 degrees. Slip 1 large shallow pan into oven to heat up. (I use a half-sheet pan, but you could use two smaller ones placed on two oven racks.)

In a big bowl, toss together all the ingredients except the beans. Be generous with the salt and pepper.

Pull out the oven rack(s) with the sheet pan(s) on it. Taking care not to burn yourself, turn the vegetable-fruit blend onto the pan(s). Spread mixture out on the pan(s) in a single layer, and bake 40 minutes, turning several times, or until sprouts and potatoes are easily pierced with a knife and everything is nicely browned.

If using the beans, add them to the blend and roast another 5 minutes to heat through. If vegetables aren't as browned as you'd like them, run them under the broiler for a few moments to brown.

Serve hot, warm or at room temperature.

(Lynne Rossetto Kasper hosts "The Splendid Table," American Public Media's weekly national show for people who love eat, and is the co-author of "The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions." Ask questions and find Lynne, recipes and station listings at www.splendidtable.org or 800-537-5252.)

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