Well Dined

8Feb/120

Sweet Potatoes with Roasted Vegetables

I was looking for a hearty winter side to go with our beloved turkey mini meatloaves and I came up with this combination of root vegetables, roasted and stuffed into baked sweet potatoes and topped with creamy goat cheese and sharp Parmesan.


I chopped 4 shallots, 2 parsnips, 2 carrots, and a butternut squash into cubes.


Then I tossed them in olive oil, salt, and pepper and roasted them for 20 minutes at 400 degrees.


I baked sweet potatoes for an hour at 400 degrees, buttered them, and stuffed them with the vegetables. Then I topped them with grated Parmesan and crumbled goat cheese and stuck them back in the oven for a few minutes until they were warm and melty.

They turned out great and were actually filling enough to be a meal on their own! This would be a great way to get rid of any languishing root veg at the end of the week.

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