Harvest Delight
Roast sweet potatoes, butternut squash, carrots and red onion, then add green apple, herbs and a little maple syrup. Spinach and dried cranberries finish the dish.
Recipe source: USDA Food and Nutrition Service, Team Nutrition. Original recipe
Makes6 servings; 1/2 cup per serving
Time30 to 40 minutes preparation and about 1 hour cooking.
A roasted vegetable and fruit side dish. Allow 30 to 40 minutes preparation and about 1 hour cooking, as stated in the source.
Ingredients
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Let’s make it
- Heat the oven to 425°F. If desired, hold the diced apples in water with a squirt of lemon juice, then drain before using. Steam carrots over high heat for about 10 minutes, until soft.
- Toss sweet potatoes, squash, steamed carrots and red onion with oil and salt. Line a large baking pan with parchment and coat with cooking spray. Spread the vegetables evenly.
- Roast at 425°F for about 25 minutes, turning once halfway through, until tender and lightly browned.
- Mix drained apples with thyme, oregano, sage, rosemary and garlic. Remove the pan and lower the oven to 400°F. Mix the apples into the vegetables, spread evenly and roast for about 15 minutes, until slightly tender.
- Drizzle with maple syrup and mix. Roast at 400°F for another 8 minutes, until fork-tender.
- Remove the pan. Gently mix in spinach and dried cranberries, then serve hot.
USDA Food and Nutrition Service, Team Nutrition, Recipes for Healthy Kids: Cookbook for Homes, printed pages 42-44. Recipe contributed by The Protestant Guild for Human Services, Inc., Waltham, Massachusetts. Instructions condensed for this site.
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