Recipes, Uncategorized, Vegetable Recipes

Easter Sides for Toni

Dear Diary,

It’s that time of year when eggs of all kinds are plentiful…including those giant, solid chocolate ones! My personal favorite is the Cadbury Mini Eggs. You know, the little eggs that are perfect pastel colors with a crunchy outside coating and pure heaven of creamy chocolate inside? Not to be confused with the large Cadbury eggs that gush white and yellow goop when you bite into it. No, no, no…these little beauties are popable, delishishness that I am happy are only available once a year! I apparently just created two new words in the English language in that last sentence according to spell check.

Aside from my obvious love affair with Cadbury mini eggs, I am also starting to think about Easter Sunday dinner. Yesterday, my co-worker and friend Toni asked me if I had any good Easter recipes. She is sick of the same old sides and wants something new. Well, Toni I have a Roasted Sweet Potato recipe that will knock your bunny ears clean off! I have found that I like most vegetables roasted compared to other ways they can be prepped…Brussels Sprouts, Broccoli, Cauliflower, Carrots, Cabbage, and of course Potatoes.

Toni, this recipe will help you keep your calories in check and maybe even leave some room for pie!

Roasted Sweet Potatoes and Onions

  • 4-5 medium sweet potatoes (yams), scrubbed clean, cubed with skin left on
  • 2 medium sweet onions, thinly sliced
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon pure maple syrup
  • 1 teaspoon dried thyme (use fresh if you have it)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper

Preheat oven to 425 degrees. Combine all ingredients in a large bowl and toss. Spread in a single layer on a large baking sheet or cookie sheet (with an edge) that has been covered with parchment paper*. Cover with foil and bake for 25 minutes. Uncover, flip potatoes, and continue roasting for an additional 25 minutes or until done. Onions and sweet potatoes should caramelize (turn dark brown).

*I always use parchment paper when roasting anything at a high temperature to reduce clean up and save my pans!

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