Apple-Roasted Sweet Potato Medley
In the winters, there's just something wonderful about roasted potatoes. Nourishing, flavorful, and comforting, I especially love sweet potatoes.
Another cold-weather favorite? Apples--in pies, as chips, raw, cooked, especially roasted. So I thought, why not throw the two together?
Eric and I love eating this as a meal, serving it in our favorite stoneware bowls, with a heaping side of steamed greens (broccoli, spinach, green beans, you name it). You could also serve it over grains, if you prefer.
This dish will leave you full and satisfied, with its rich, sweet flavors. It's simple and delicious!
Apple-Roasted Sweet Potato Medley (serves 2-4)
2 medium apples, diced
2 medium/large sweet potatoes, peeled + diced
1 large carrot, peeled + diced
1 medium onion, diced
1 tsp basil, chopped
1 tsp rosemary, chopped
1/2 tsp pink Himalayan salt
1/2 tsp freshly ground black pepper
1 tsp extra virgin olive oil (if desired)
Preheat the oven to 400 F. Cut up all your produce as directed and place in a large oven-safe dish in one even layer. Toss with herbs & spices and add a tsp of olive oil, only if you desire. Bake for 45 minutes or until tender, stirring once or twice. Serve in a bowl as a meal, or with grains and greens on the side.
I rarely use oil when cooking these days; you can read more about why oils are not healthy HERE.
However, I've found that when roasting, a small amount of oil prevents sticking & drying. I have our olive oil in a spray canister; this allows me to control the amount I use, as I find that when most recipes call for a tablespoon of oil, they rarely need so much.
I view oils like sugar: use with caution in very limited moderation. This means an intake of no more than 1-2 tsp (or 8g) of added sugar (I hit my mark with maple syrup in my oatmeal) and less than 1 tsp of oil a day (usually at dinner, though sometimes from store-bought blue corn chips & hummus, when I'm short on time and can't make them myself).