Side Dish

Roasted Sweet Potato Vegetable Sheet Pan Dinner

~ lindy

Roasted Sweet Potatoes Vegetables Sheet Pan Dinner

Recipe adapted from Food Network

Roasted Sweet Potato Vegetables Sheet Pan Dinner

First: Make the Cornbread and toast or dry

Second: Cut up Vegetables and Roast

Third: Make Dressing

Fourth: Place roasted vegetables and cornbread in a large bowl with lid and toss/stir together the cornbread, sweet potato vegetables, drizzle on dressing and toss again

Fifth: Top with basil and cover bowl and let marinate/sit for 1 or 2 hours before serving, add more salt and pepper if needed

Vegetables:

NOTE: Cut the vegetables in even size pieces, around 1 inch

*1 medium red or white onion

*2 medium Zucchini’s

*6 medium Carrots, washed and peeled

*3 Medium Sweet Potatoes

*Extra Light Olive Oil

*Sea Salt and Freshly Ground Pepper

*Italian Corn Bread, recipe below

*8 ounce Mozzarella Balls, like Bel Gioioso Fresh Mozzarella Balls

*Basil Leaves, chiffonade cut

Preheat oven to 400*F.

On three foil lined half baking sheets, on the first baking sheet add the onions and zucchini, second baking sheet add carrots and third baking sheet add sweet potatoes. Drizzle all of them with extra light olive oil and sprinkle all of them with salt and pepper.

Roast the onions and zucchini for 25 to 30 minutes.

Roast the carrots and sweet potatoes 40 to 45 minutes.

Cast Iron Skillet Italian Cornbread

*1 cup Yellow Cornmeal

*1/2 cup All-purpose Flour

*1 tablespoon Baking Powder

*1 teaspoon Sea Salt

*1 cup Buttermilk or I cup milk plus 1 tablespoon Vinegar

*1/2 cup Milk

*1 Egg

*1/2 teaspoon Baking Soda

*1/2 cup grated Parmesan Cheese

*2 teaspoons Italian Seasoning

*1/4 cup Butter Flavored shortening, Melted

*2 tablespoons Extra Light Olive Oil

Pre-heat oven 450*F.

In a mixing bowl combine the cornmeal, flour, baking powder and salt and whisk together. Set aside.

In a second mixing bowl add the buttermilk, milk and egg and whisk together. Then whisk in the baking soda. Stir in the Parmesan cheese and Italian seasoning. Add to the cornmeal mixture and mix until combined.

Pour the melted shortening into batter mixture and stir just until combined.

Use a 10-inch cast iron skillet, melt 2 tablespoons of shortening over medium heat. When the skillet is hot, add the cornbread batter and cook for 1 minute. Then place in pre-heated oven and bake until 20 to 25 minutes or until golden brown.

Allow corn bread to cool completely and then cut into 1 inch squares. Place squares on a Foil or Silpat covered half baking sheet, drizzle them lightly with oil and place in a pre-heated oven 275*F. for 20 to 25 minutes or until cornbread is dry (I like mine toasted but you can take them out as soon as they’re dry and not toasted) and toss 3 times during the drying time.

Finish Dressing for the Roasted Sweet Potato Vegetables:

*1/4 cup Extra Light Olive Oil

*1 tablespoon Red Wine Vinegar

*1/8 teaspoon Sea Salt

*1/8 teaspoon Freshly Ground Black Pepper

Whisk together in a pour container; pour over entire cooked combined sheet pan dinner.

Carrots

Sweet Potatoes

Red Onions and Zucchini

Enjoy!

Lindy

Creamy Sage Potatoes

~ lindy

Creamy Sage Potatoes

*
*5 Large Russet Potatoes, washed, peeled and sliced thin, in a food processor with slicer works great (Note: Soak potato slices in large bowl of water for 10 minutes or so to remove starch from potatoes, if desired)

*1 cup Heavy Cream

*12 Fresh Sage Leaves

*1 tablespoon Dried Minced Onions

*1/2 tablespoon Dried Minced Garlic

*1/8 teaspoon Cayenne Pepper OR Red Pepper Flakes to taste

*1/2 cup grated Asiago Cheese

*1/2 cup grated Parmesan Cheese

*1 cup Greek Yogurt

*Sea Salt and Black Pepper

*3 tablespoons Butter, topping

*

Infused Cream:

*
In a Stainless Steel Sauce pan on medium-low heat, simmer together: Cream, sage leaves, garlic, onions and red pepper flakes or cayenne pepper for 10-15 minutes until flavors infuse together.

*
Then remove the sage leaves.

*

Add to the infused sage cream mixture:

*
*1/3 of the grated Asiago and Parmesan cheese, stir until combined.

*
Stir in yogurt, sea salt and black pepper to taste. Set aside

*

Potato Layering:

*
In a deep 9″ x 13″ baking dish sprayed with cooking spray, layer the sliced potatoes adding salt and pepper to each layer, sprinkling over potatoes and adding a small amount of sage cream mixture drizzling over each layer. Add any of the remaining sage cream mixture to the top of layered potatoes and sprinkle with remaining cheese and dot with butter.

*
Bake in preheated oven 350*F.

*
Cook until potatoes are tender, 60 minutes covered with foil. Then 20 to 30 minutes uncovered. Cooking time may vary depending on how thick you cut the potato slices.

Enjoy!

Lindy