For this recipe I used Sweet Potatoes, not yams, which is why the inside is not orange. Feel free to use either as they will taste similar. Also, I think the skin of the potato is the best part, but if you don’t like it or you want a nicer presentation feel free to skin the potatoes before cutting them.
4 large sweet potatoes or 2 yams (cut into 1 inch cubes)
2 tablespoons honey
2 tablespoons olive oil
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon pepper
1. Preheat oven to 375 degrees.
2. In a large bowl, combine the honey, olive oil, cinnamon, salt, and pepper. Add the sweet potatoes and toss to coat.
3. Spread potatoes onto a large rimmed baking sheet. Roast for approx. 25 minutes, stirring halfway through cooking.
Now that Fall is officially here I decided to start cooking all the delicious and lumpy fall vegetables with warming fall spices. The smell of the nutmeg roaming through my apartment was definitely a summer is over pick-me-up.
- 1 lb Brussels sprouts
- 1 small Butternut squash (peeled and cut into chunks)
- whole garlic cloves
- 1/2 tsp rubbed sage
- 1/2 tsp ground nutmeg
- 1/2 tsp pepper
- olive oil
- salt (optional)
1. Preheat oven to 450 degrees.
2. Place vegetables in bowl and mix with olive oil. Mix seasonings in small bowl, then mix into vegetables.
Almost a year ago I added this recipe to my Pinterest food board and now I finally made it – Roasted Tomatoes with Shrimp and Feta. I changed the recipe a bit by making it with roasted mixed vegetables instead of just roasted tomatoes. The added red pepper was a really nice flavor and texture in the mix.
I added 1 red pepper and 1 large zucchini. I also used dried basil instead of parsley because I couldn’t find any in the grocery store. Any veggies that you have around the house would be a good addition- next time I’ll try asparagus or spinach.
Stir-in shrimp, seasoning and lemon, then sprinkle feta