I happen to love roasted vegetables. Roasting intensifies the flavor of any vegetable, plus it makes the outside crispy while making the inside soft, and in the case of potatoes, very creamy. Different kinds of vegetables can be combined on one pan, so you can have variety in one dish. Roasting a mixture of vegetables is great for company, because it decreases your need for a lot of side dishes, thus decreasing the amount of work for you! A lot of times for dinner I will just make a whole bunch of vegetables and have a huge plateful, plus a salad. If you wrap your baking sheet in foil, cleanup is virtually nonexistent-all you have to wash is the cutting board, knife and vegetable peeler.
This particular roasted vegetable mixture was inspired by a meal I had at a restaurant where I live in Georgia called Emma's. I had the only vegetarian main-course on the menu, which included a garlicky sweet potato, white potato, purple potato, mushroom and red bell pepper hash. It was delicious, but I figured I could accomplish a similar dish with roasting. The result of my effort combines potatoes with mushrooms as well as an unlikely pair: garlic and cinnamon. The garlic turns sweet as it is roasted. As far as the cinnamon goes, most people think of it as a sweet spice, however it is only sweet because it is commonly combined with sugar. Cinnamon by itself simply supplies warmth to a dish. The potatoes become sweet and creamy and the mushrooms add an earthiness to balance the whole dish.
Garlic and Cinnamon Roasted Potatoes and Mushrooms
3 cups cubed Idaho potatoes (peeling them is optional; about 2 medium potatoes)
3 cups cubed sweet potatoes, peeled (about 2 medium potatoes)
4 oz sliced cremini mushrooms (aka: baby portobellas)
4 cloves of garlic
2 tbsp extra virgin olive oil, divided
1/4 tsp salt (preferably coarse kosher or sea salt), divided
1/4 tsp black pepper, divided
1 tbsp dried parsley, divided
1/8 tsp ground cinnamon
1. Preheat oven to 425 degrees F.
2. Line a baking sheet with aluminum foil and thoroughly spray the foil.
3. Crack the garlic cloves with the side of a knife. Remove the peel.
4. Add the potatoes, whole garlic cloves, 1 1/2 tbsp oil, 1/2 tbsp parsley, 1/8 tsp salt, 1/8 tsp pepper and the cinnamon to the baking pan. Toss the ingredients around with your fingers to thoroughly coat everything. Place in oven and roast 35 minutes, tossing one to three times during cooking.
5. Meanwhile, add the mushrooms to a small bowl and toss with remaining 1/2 tbsp oil, 1/2 tbsp parsley, 1/8 tsp salt aand 1/8 tsp pepper. Once the 35 minutes have ellapsed, toss the potatoes with the mushrooms. Roast 10-15 more minutes, or until mushrooms are softened and browned, tossing once in between.
Servings per recipe: 4
Fat: 7 g
Saturated fat: 1 g
Cholesterol: 0 mg
Sodium: 208 mg
Carbohydrates: 50 g
Fiber: 8 g
Sugar: 11.5 g
Protein: 5.6 g
Roasting vegetables is purely a method, so apply this method to any other firm veggies. Be sure not to use fresh herbs, however, because they'll burn to
an unappetizing crisp in the oven.
Labels: gluten-free, mushrooms, potatoes, side dish, sweet potatoes, vegan