MAPLE-ROASTED SWEET POTATOES
In this easy vegetable side dish recipe, sweet potatoes are tossed with maple syrup, butter and lemon juice and are roasted until tender and golden brown. The delicious glaze that forms on these maple-roasted sweet potatoes transform this ultra-simple dish into something sublime.
Provided by Kathy Farrell-Kingsley
Categories Diabetic Christmas Side Dish Recipes
Time 1h10m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.
- Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.
Nutrition Facts : Calories 92.2 calories, Carbohydrate 18 g, Cholesterol 5.1 mg, Fat 2 g, Fiber 1.9 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 118.9 mg, Sugar 9.1 g
MAPLE ROASTED SWEET POTATOES
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl add the sweet potatoes, 2 tablespoons of the maple syrup, 2 tablespoons of the olive oil, 2 teaspoons salt and 1 teaspoon pepper. Mix to evenly coat the potatoes and arrange on a sheet tray. Roast until caramelized, golden brown and soft, about 20 to 30 minutes. Be sure to check them after 15 minutes and stir, if needed.
- Meanwhile, in a large skillet over medium-low heat, add the remaining 2 tablespoons of olive oil and the sliced shallots and saute until they start to caramelize, about 5 minutes Add the remaining 2 tablespoons of maple syrup and balsamic vinegar. Season with salt and pepper, to taste. Lower heat to medium and cook until golden brown and caramelized, about 5 minutes. Add water, 1 tablespoon at a time, if the pan becomes dry.
- Add the roasted sweet potato cubes to the caramelized shallots and transfer to a warm serving dish.
ROASTED SWEET POTATOES AND VEGETABLES WITH THYME AND MAPLE SYRUP
Packed with flavor, these potatoes are a brilliant addition to any feast. Different from the norm, this dish will grace any table.
Provided by Anonymous
Categories Side Dish Vegetables Sweet Potatoes
Time 1h5m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Scatter pieces of sweet potato, carrot, and parsnip onto a jelly roll pan; drizzle with olive oil and season with salt and black pepper.
- Roast in the preheated oven until vegetables are partially soft, about 30 minutes. Scatter thyme sprigs over vegetables and drizzle with maple syrup. Return to oven and bake until vegetables are soft, about 15 more minutes.
Nutrition Facts : Calories 218.5 calories, Carbohydrate 37.7 g, Fat 7 g, Fiber 5.7 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 79.3 mg, Sugar 13.2 g
ROASTED SWEET POTATOES, POTATOES AND CARROTS
Make and share this Roasted Sweet Potatoes, Potatoes and Carrots recipe from Food.com.
Provided by qtheepie
Categories Yam/Sweet Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- peel and cut in bite size pieces all the vegetable. Peel and squash the garlic but do not cut it.
- mix the vegetables, garlic and all remaining.
- ingredients.
- spread on a parchemin lined pan.
- Broil until nice and golden about half an hour.
Nutrition Facts : Calories 272.3, Fat 4.8, SaturatedFat 0.7, Sodium 184.6, Carbohydrate 53.7, Fiber 8.1, Sugar 11.1, Protein 5.1
MAPLE ROASTED SWEET POTATOES & CARROTS
Freshly chopped rosemary and maple syrup give these crowd-pleasing roasted sweet potatoes and carrots their rich, complex flavor.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 10 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Add MIRACLE WHIP to combined vegetables in large bowl; mix lightly. Spread onto rimmed baking sheet sprayed with cooking spray.
- Bake 30 min., stirring after 15 min. Meanwhile, mix vinaigrette, syrup and rosemary until blended.
- Drizzle dressing mixture over vegetables; stir to evenly coat. Bake 25 to 30 min. or until vegetables are tender, stirring after 15 min.
- Spoon vegetable mixture into large bowl. Add cranberries; mix lightly. Sprinkle with nuts.
Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 2 g
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4.3/5 (3)Total Time 40 minsCategory Salads + Side DishesCalories 152 per serving
- Prep vegetables: Wash sweet potatoes and carrots. Cut stems from sweet potatoes and cut into 1/2 inch (1.25 cm) cubes. Cut stems from carrots and slice into 1/2 inch (1.25 cm) slices, then cutting any large slices in halves or quarters to match the size of the sweet potatoes.
- Roast vegetables: Toss the carrots and sweet potatoes on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 30-40 minutes, stirring halfway through to roast on all sides.
- Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or cool them and use as a salad or grain bowl topping.
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