Roasted Sweet Potato Vegetable Sheet Pan Dinner

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.