In my continuing quest to find new and yummy ways to serve more veggies, I have had some successes…and a few failures. Like roasted cauliflower with a healthier spinach-artichoke dip topping. Ummm, yeah…it did NOT come together on the plate like it did in my head. But this—the Roasted Sweets and Apples—so yummy!
We enjoyed this alongside a roasted chicken. This is healthy but-oh-so-yummy comfort food! I prepared this for supper on the coldest day I think I have ever experienced…with the windchill factor, our temps never got out of the below zero range. So when my husband walked in, I literally heard him say, ‘ahhhhh….’ (Made me happy, too!)
This recipe makes enough for leftovers. We enjoyed this a day or two later for lunch accompanied with breakfast sausage and a nice, runny sunny-side up egg. However you serve it, I hope you and your loved ones enjoy it!
Roasted Sweet Potatoes and Apples
ingredients:
2# sweet potatoes, peeled and cubed about 1″
1 red onion, diced small
3 tablespoons olive or coconut oil
1/2 teaspoon cinnamon
3 apples, peeled, cored, and cubed about 1″
1 teaspoon lemon juice
1 teaspoon dried crushed rosemary (or thyme)
sea salt, freshly ground pepper (I use lemon-pepper blend)
directions:
- preheat oven to 400
- line baking sheet pan with parchment paper
- in a large mixing bowl, combine sweet potatoes, cinnamon, onions, generous amount of s&p, and 2 tablespoons olive oil ‘til potatoes are thoroughly coated
- pour onto lined baking sheet
- place in oven and bake for 20-25 minutes or so
- in same bowl, combine apples, lemon juice, 1 tablespoon olive oil, and rosemary
- add to sweet potatoes
- roast for additional 15-20 minutes, ‘til sweet potatoes are tender
- taste for additional s&p
♥ ♥ ♥ ♥ ♥
God loves you! ♥ (Don’t ever forget that!)
♥ coleen
