Roasted Sweets and Greens

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  1. 1 1/2 - 2 lbs sweet potatoes, scrubbed
  2. 1 T olive oil
  3. 1/2 t salt
  4. 1/4 t ground black pepper
  5. 2 cloves garlic, minced
  6. 1/4 c chopped hazelnuts
  7. 2 cups arugula
  8. 1/4 c cider vinegar


  1. Preheat oven to 400°F, and place baking sheet in oven to preheat.
  2. In a large microwave safe bowl combine oil, salt, and pepper.
  3. Cut sweet potatoes into chunks, and place in a bowl with oil; toss to combine.
  4. Cover bowl and microwave for 5 to 7 minutes until sweet potatoes are mostly tender.
  5. Carefully remove baking pan from oven and spread sweet potatoes on pan in a single layer.
  6. Roast for 15 minutes.
  7. Toss potatoes, then roast for 10 minutes longer, until tender.
  8. Remove pan from oven and sprinkl with garlic and hazelnuts, then return to oven for 4 to 5 minutes until nuts are toasted and garlic is softened.
  9. Remove from oven, plate and sprinkle with arugula and vinegar.

Picture of Recipe

Roasted Sweets and Greens - Picture of Recipe
Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Course: Side Dish
Type of Food: Potato Dish,Vegetarian
Ethnicity/Origin: Southwestern
Key Ingredient: Sweet Potatoes
Difficulty: 2 - Medium
Make Ahead: No
Prep Method: Oven Bake,Refrigerator
Themes/Holidays: Halloween,Thanksgiving,Christmas,Fall,Western

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