Sentences with phrase «oil roasted sweet potatoes»

Not exact matches

When I'd visit from Chicago, he'd bring me into his Nashville kitchen and make me impromptu salads, perfectly fried eggs with the brightest yellow yolks, mashed avocado on toast, sweet potatoes roasted in coconut oil, thick morning smoothies made in a blender he'd packed to the brim.

In roasting pan or baking dish, toss together red peppers, sweet potatoes, onion, garlic, oil, Italian seasoning, salt and pepper.

Serve with fresh cut veggies, oil - free tortilla chips, grilled zucchini slices, use it in a soup or stew, or even serve it as a dip for roasted sweet potato fries — yum!

While cubed sweet potatoes get busy roasting with a little olive oil, salt, and pepper, you get busy working on the sauce.

The foods: Roasted mixed veggies (asparagus, red onion, carrots, sweet potatoes tossed with avocado oil, fresh herbs and balsamic vinegar)

Start with sweet potatoes, which are in season, beautiful and cheap, and roast them with red onion and olive oil.

The finished plate is a bed of roasted sweet potato slices (slice the sweet potatoes into rounds, toss them in olive oil, salt, and pepper, and roast them for 45 minutes at 400 degrees F) topped with sauteed spinach and portobello mushrooms (with onions and garlic, in olive oil, salt, pepper, cumin, and aleppo pepper), a piece of marinated and seared tempeh, and drizzled with a super garlicky tahini sauce.

Drizzle on some olive oil and salt, mix well and roast the vegetables for about 15 mins for the onion and 20 mins for the sweet potato till they are almost done but still have some bite to them.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

(I couldn't fit in all of the sweet potatoes, so I had to roast the extra with olive oil in the oven — oh, the horror!)

Ingredients: - 2 sweet potatoes, diced into cubes - 3 medium sized beets, peeled and diced into cubes - 16 oz of Brussel sprouts, sliced in half - 1 small onion, thinly sliced - 5 oz of candied pecans, - crumbled goat cheese - olive oil for roasting - salt & pepper for taste Dressing - mix equal parts of: dijon mustard, whole grain mustard, and honey.

In a large roasting pan, toss the sweet potato and celeriac with the olive oil and sprinkle with salt and pepper.

Oil them up: Prepare squares of aluminum foil for as many sweet potatoes as you are roasting.

In a large roasting pan add the onions, sweet potatoes, olive oil and seasoning and mix through.

Tip into a roasting tin, drizzle with 2 tablespoons of olive oil, season with salt and freshly ground black pepper, and roast in the oven for about 20 — 25 minutes or until the sweet potato is tender and starting to caramelise at the edges.

2 tablespoons canola oil 2 pounds boneless, skinless chicken thighs 1 tablespoon kosher salt 1 large onion, chopped 3 - inch piece of ginger, peeled and minced 8 garlic cloves, minced 3 pounds sweet potatoes, peeled and cut into 2 - inch pieces 1 — 15 ounce can crushed tomatoes 4 cups low sodium chicken stock 1 cup natural creamy peanut butter 1 cup roasted peanuts 1 tablespoon ground coriander 2 teaspoons cayenne, or to taste salt and freshly ground black peppers 1/2 cup cilantro, chopped

OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with coconut oil, chili flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic, lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast

Filling 2 tablespoons olive oil 2 tablespoons unsalted butter 1 cup red or yellow onions, finely diced 1 pound ground turkey meat (or leftover roasted turkey) 1 pound yams (sweet potatoes), peeled and diced small 2 teaspoons ground cumin 1 teaspoon ground cinnamon To season — kosher or sea salt & ground black pepper

All this recipes requires is roasting whole sweet potatoes in the oven until tender, mashing their innards with a little sour cream (optional, but it really gives them a great creamy flavor - some butter or coconut oil could take its place) and spice (again, optional, but some cinnamon and nutmeg is awesome here).

1 teaspoon olive oil 2 large onions, chopped 3 cloves garlic, peeled and sliced thinly 3 sweet potatoes, peeled and chopped into bite sized chunks 1 butternut, peeled, seeded and chopped into bite sized chunks 3 large carrots, peeled and chopped into bite sized chunks Thumb size piece of fresh ginger, peeled and sliced into matchsticks 2 tablespoons ras - el - hanout Vegetable stock — I use Marigold bouillon 2 -3 preserved lemons, washed, pulp removed and skin thinly sliced 1/2 cup pitted green olives 2 handfuls fresh coriander, roughly chopped A cupful of roasted almonds, roughly chopped

Add the sweet potatoes to a roasting pan, coat them with olive oil, a little bit of salt and pepper, and maple syrup.

This warming, thick, spiced soup is made with roasted pumpkin, roasted squash, baked sweet potato, cumin, fennel, ginger, olive oil, onion, and chicken or vegetable stock.

Dijon Maple Roasted Brussel Sprout and Sweet Potato Bowl 1 sweet potato, peeled and cubed 2 C Brussel sprouts, stems cut and halved lengthwise 2 TBSP Dijon 1 TBSP pure maple syrup 1 TBSP extra virgin olive oil 1/2 C dried cranberries 4 pieces thick - cut bacon, cooked and chopped 2 C prepared quinoa (or other hearty graiPotato Bowl 1 sweet potato, peeled and cubed 2 C Brussel sprouts, stems cut and halved lengthwise 2 TBSP Dijon 1 TBSP pure maple syrup 1 TBSP extra virgin olive oil 1/2 C dried cranberries 4 pieces thick - cut bacon, cooked and chopped 2 C prepared quinoa (or other hearty graipotato, peeled and cubed 2 C Brussel sprouts, stems cut and halved lengthwise 2 TBSP Dijon 1 TBSP pure maple syrup 1 TBSP extra virgin olive oil 1/2 C dried cranberries 4 pieces thick - cut bacon, cooked and chopped 2 C prepared quinoa (or other hearty grain) egg

I served the whole thing over sweet potato chunks roasted with olive oil, balsamic, salt & pepper.

I use liquid coconut oil for all my baking (no canola oil over here) and for roasting some veggies like sweet potatoes.

Toss the sweet potato wedges in just enough vegetable oil to coat them, then lay them out on a baking tray and roast at 200 °C / 400 °F / gas mark 6 until golden and crunchy.

While the sweet potato is roasting, sauté the onion in the olive oil with a pinch of salt over medium - low heat, stirring often, until it's softened and browned, at least 20 minutes (longer if needed).

2 lbs beef chuck roast, trimmed of large sections of fat and cut into 1 inch chunks olive, canola, or vegetable oil salt and pepper 1 large onion, diced 3 large carrots 3 large white potatoes 2 large sweet potatoes 1 tsp dried thyme or 1 large sprig fresh thyme 1 large sprig fresh rosemary (dried tends to be to tough in the stew so I don't recommend it) 2 (14 oz) cans good quality beef broth, preferably low fat / low salt 1/2 of a 6 oz can of tomato paste, about 2 rounded T 2 bay leaves

Toss sweet potato, onion, garlic, olive oil, cumin, salt and pepper together in roasting pan or oven - safe skillet.

2 large eggs, room temperature 1/2 cup granulated sugar 1/4 cup light brown sugar, packed 1/2 cup vegetable oil 1 cup mashed roasted sweet potato 1 cup sifted all - purpose flour 1 1/2 teaspoons pumpkin pie spice 1 teaspoon baking powder 1/2 teaspoon salt

Once sweet potatoes are roasted and rice is done cooking and slightly cooled, place the roasted sweet potatoes and garlic in a food processor along with 1 tablespoon of olive oil and the 1/2 teaspoon each of salt, pepper, onion powder, chili powder and cumin.

Still super easy... just more fall - ish with the addition of mashed sweet potato, pumpkin seed oil, wintry bourbon and Now Foods» honey roasted pecans.

Ancho Roasted Sweet Potatoes 2 pounds sweet potatoes 2 tablespoons canola or safflower oil 2 teaspoons ancho chile powder 1/2 teaspoon coarse salt 1/8 teaspoon freshly ground black pepper 1 tablespoon honey 1 tablespoon fresh lime juice

In a blender or food processor, combine the roasted sweet potatoes and shallots, garlic, 1 tablespoon olive oil, balsamic vinegar, tomato paste, rosemary, 1/3 cup of water, and cashews.

-- Roast up lots of vegetables tossed in olive oil, salt, and pepper (my favorite include cauliflower, carrots, sweet potatoes, peppers, asparagus, zucchini, beets, fennel, ANYTHING really)

In a separate dish roast 3 unpeeled garlic cloves and some chopped sweet potatoes in olive oil for 40 mins or so.

Sweet potatoes are roasted up with maple syrup and sesame oil, rolled in rice coated nori sheets and sprinkled with toasted sesame seeds to make these flavorful sweet potato sushi rolls.

In a food processor, combine chickpeas, roasted sweet potatoes, sesame seeds or tahini, lemon juice, the 1/4 cup olive oil, harissa, salt, coriander and cumin.

But man, the delicata squash (although butternut or sweet potatoes will do), roasted at 400 degrees with just a little olive oil, salt, pepper, and thyme is so delicious it's hard to save enough to even MAKE a bowl.

I prefer using roasted sweet potatoes (drizzled with olive oil and sprinkled generously with salt and pepper), which, I feel, brings out their natural sweetness.

Roasted sweet potatoes, onions, black beans and red peppers are tossed in a fresh and zesty olive oil - based cilantro lime dressing.

1 large onion, chopped 1 tablespoon olive oil 1 large carrot, chopped 1/3 inch fresh ginger, grated 1/2 teaspoon salt 1/4 teaspoon cayenne pepper, or to taste 1 large sweet potato, chopped 1-1/2 cups vegetable stock 1/3 cup peanut butter 1 cup tomato juice 1/3 cup roasted peanuts

Add in sweet potato chunks roasted in lime juice and paprika, cooked tri-color quinoa, cilantro, organic tomatoes, avocado, olive oil, and spices... and voila, a superfood spinach salad is born.

Topped with tahini, sesame oil, cilantro, and sesame seeds these roasted sweet potatoes are easy to make and delicious.

Put the garlic, sweet potatoes, pears, chillies, rosemary, olive oil and half the sesame oil into a roasting dish.

While I am also partial to the steaming method (especially potatoes with a sherry vinegar, black pepper and olive oil dressing), I really can not go past a big tray of roasted sweet potato, cauliflower or cabbage.

Roast several vegetables in coconut oil like brussels sprouts (cut in quarters), carrots (cut in strips), cauliflower (cut small florets) and sweet potatoes (cut in small chunks).

In a medium bowl, toss sweet potatoes with olive oil and pour in the bottom of roasting / baking pan.

Simply roast a couple of golden kumara (aka orange sweet potato) in the oven with olive oil, pure maple syrup, fresh ginger, a little cinnamon and pumpkin seeds.

Toss the sweet potatoes with 2 tablespoons of oil, cinnamon and kosher salt and roast on a bare sheetpan for 17 minutes until golden brown and tender.