Sweet potato fries are very trendy these days and very easy to make.
Ingredients:
Sweet potatoes
Olive oil
Salt
Cumin
Peel the sweet potatoes and cut them into thin fry-shaped strips. Place them with a bowl and drizzle them with olive oil (just a bit, you're only keeping them from sticking, not frying them), salt, and cumin to taste (or any other spices you feel like trying - cinnamon is good too). Mix this well to make sure that the olive oil and seasoning are evenly distributed. Spread them out in a single layer in a baking dish or on a cookie sheet. Bake them at 450 F for about 20-25 minutes, until the outsides are crisp and the insides are soft. The outside will start to turn yellow (rather than orange) when they are done.
Showing posts with label roasted vegetables. Show all posts
Showing posts with label roasted vegetables. Show all posts
Thursday, July 7, 2011
Slow Roasted Root Vegetables With Jalapeno-Raspberry Garlic Butter
Found this on my old pre-celiac food blog. I really love roasted veggies and I'll probably have a lot of different recipes for them on here.
Ingredients
One turnip, peeled and diced
Three carrot, peeled or not and cut into 1/4-inch slices
Three parsnips, peeled and cut into 1/4-inch slices
Half a green cabbage, thinly chopped
One finely chopped onion
Two thinly sliced green onions
Sauce ingredients:
1/4 cup of butter (use olive oil if you're dairy free)
1/4 cup of raspberry salad dressing
2 tablespoons of Worcestershire sauce (check ingredients, Heinz is usually safe - also note that most kinds are not vegetarian - there's anchovy paste in it, so it out or substitute some red wine vinegar if you're making this vegetarian)
2-3 pickled jalapeño slices or more if you like it spicy (mince them using a garlic press)
6-8 minced garlic cloves
salt and pepper to taste
You can change the vegetables around if you want. Put the vegetables in a medium roasting pan. To make the sauce, melt the sauce ingredients over medium-low heat until well-blended. Pour over vegetables in roasting pan and mix well. Roast at 325 degrees until all vegetables are soft, about 90 minutes. Stir every 20 minutes or so to make sure the sauce is well-blended into the vegetables and to keep the cabbage from burning.
Ingredients
One turnip, peeled and diced
Three carrot, peeled or not and cut into 1/4-inch slices
Three parsnips, peeled and cut into 1/4-inch slices
Half a green cabbage, thinly chopped
One finely chopped onion
Two thinly sliced green onions
Sauce ingredients:
1/4 cup of butter (use olive oil if you're dairy free)
1/4 cup of raspberry salad dressing
2 tablespoons of Worcestershire sauce (check ingredients, Heinz is usually safe - also note that most kinds are not vegetarian - there's anchovy paste in it, so it out or substitute some red wine vinegar if you're making this vegetarian)
2-3 pickled jalapeño slices or more if you like it spicy (mince them using a garlic press)
6-8 minced garlic cloves
salt and pepper to taste
You can change the vegetables around if you want. Put the vegetables in a medium roasting pan. To make the sauce, melt the sauce ingredients over medium-low heat until well-blended. Pour over vegetables in roasting pan and mix well. Roast at 325 degrees until all vegetables are soft, about 90 minutes. Stir every 20 minutes or so to make sure the sauce is well-blended into the vegetables and to keep the cabbage from burning.
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