Hi Guys! Its time for another edition of Tootsies Fabulous Foodie Facts! We have a lot to cover before that big Thanksgiving Day meal. As far as Im concerned, I could do without the turkey (and I love turkey,) and eat my weight in side dishes! So many traditional recipes and lots of contemporary updates to those recipes. Take sweet potatoes, for example. Canned sweet potatoes with marshmallow topping are front and center on a lot of tables. For me, roasting sweet potatoes in a little oil, adding herbs, onions and nuts offers a healthier and fresh alternative to the traditional dish. Preheat oven to 375, line two baking sheets with foil, and place peeled, tan skinned sweet potatoes that have been cubed into a 1 inch dice, on one sheet. Drizzle with 6 tablespoons vegetable oil, sprinkle with 3 cloves minced garlic, 1 1/2 teaspoons salt,and 1 teaspoon pepper. Toss to coat and spread in a single layer. Place 1 1/2 pounds red onions that have been cut into 1/4 inch slices on second baking sheet. Drizzle with 2 tablespoons oil, and toss with 1 teaspoon salt, 1/2 teaspoon pepper and spread in a single layer. Roast in oven until potatoes are tender and brown around the edges, stirring every 10 minutes, about 30 minutes total time for potatoes and 35 minutes for the onions. Remove from oven and combine potatoes and onions with 1/2 cup grated Parmesan cheese, 1 tablespoon chopped fresh rosemary, and 1/2 cup toasted whole pecan pieces. Toss, serves 6. Enjoy!
Posted on: Mon, 04 Nov 2013 13:57:36 +0000
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