makes 6 servings
2 sweet potatoes
1 medium baking potati
1 med acorn squash
3 carrots
1/3 c brown sugar
2 tbsp melted butter
2 tbsp maple syrup
1 tsp vanilla extract
1/2 tsp ground cinnamon
1. preheat oven to 425. Peel carrots, sweet potatoes and potatoes and cut into 1 inch cubes. Halve, peel, and seed squash and cut into cubes as well. Combine all in a lrg bowl
2. stir together brown sugar, syrup, vanilla and cinnamon. Pour over veggie mix. Toss well. Pour into lightly greased roasting pan
3. bake at 425 for 1 hr or until veggies are tender and lightly browned. Stir every 20 min or so. Season with salt to taste
I love this recipe bc it can easily be done without measuring anything. I often don't have potatoes or add in a little less or more of something I need to use up. It's yummy, good for a sweet tooth and kids love it too! I do mine on a foil lined cookie sheet bc it's easier cleanup
Shared by: Kimberly Levitan, Leawood, KS
Recipe Source: Southern Living magazine
Tuesday, February 23, 2010
Sunday, February 21, 2010
Cranberry-Stuffed Pork Chops With Roasted Carrots
Serves 4
Hands-on Time: 15m
Total Time: 30m
Ingredients
1 1/2 pounds carrots, thinly sliced
1 small red onion, sliced
3 tablespoons olive oil
Kosher salt and black pepper
1/2 cup dried cranberries, chopped
2 tablespoons apricot preserves
1/2 teaspoon ground coriander
4 1-inch-thick bone-in pork chops (about 2 1/2 pounds)
Directions
1. Heat oven to 400° F. On a baking sheet, toss the carrots, onion, 2 tablespoons of the oil, ¼ teaspoon each salt and pepper. Roast, stirring once, until tender, 25 to 28 minutes.
2. Meanwhile, combine the cranberries, preserves, and coriander in a bowl. Using a paring knife, cut a 3-inch-deep pocket in the side of each chop and stuff with the mixture.
3. Heat the remaining oil in a large ovenproof skillet over medium-high heat. Season the pork with ½ teaspoon each salt and pepper and brown, 2 to 3 minutes per side. Transfer to oven (on the rack above the carrots) and roast until cooked through, 6 to 8 minutes. Serve the pork with the carrots.
Nutritional Information
Calories 512; Cholesterol 115mg; Sat Fat 6g; Sodium 670mg; Protein 44g; Carbohydrate 35g; Fiber 5g
Shared by: Amy Hollander, Frisco, TX
Recipe Source: realsimple.com
Hands-on Time: 15m
Total Time: 30m
Ingredients
1 1/2 pounds carrots, thinly sliced
1 small red onion, sliced
3 tablespoons olive oil
Kosher salt and black pepper
1/2 cup dried cranberries, chopped
2 tablespoons apricot preserves
1/2 teaspoon ground coriander
4 1-inch-thick bone-in pork chops (about 2 1/2 pounds)
Directions
1. Heat oven to 400° F. On a baking sheet, toss the carrots, onion, 2 tablespoons of the oil, ¼ teaspoon each salt and pepper. Roast, stirring once, until tender, 25 to 28 minutes.
2. Meanwhile, combine the cranberries, preserves, and coriander in a bowl. Using a paring knife, cut a 3-inch-deep pocket in the side of each chop and stuff with the mixture.
3. Heat the remaining oil in a large ovenproof skillet over medium-high heat. Season the pork with ½ teaspoon each salt and pepper and brown, 2 to 3 minutes per side. Transfer to oven (on the rack above the carrots) and roast until cooked through, 6 to 8 minutes. Serve the pork with the carrots.
Nutritional Information
Calories 512; Cholesterol 115mg; Sat Fat 6g; Sodium 670mg; Protein 44g; Carbohydrate 35g; Fiber 5g
Shared by: Amy Hollander, Frisco, TX
Recipe Source: realsimple.com
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