I love this veggie — it’s healthy and tasty (almond coating adds a nutty taste to the vegetables) and each bite offers a different flavor: carrot, parsnip or sweet potato. Note: you can grind the almonds in a mini prep processor or I have an extra coffee grinder that I dedicate to grinding nuts and spices only. I double this recipe (you’re going to want more!) and roast on two baking sheets (you don’t want to crowd the veggies).
Pre-heat oven to 400 degrees. In a large bowl, mix together the ground almonds, oil, 1/2 teaspoon salt and some pepper. Toss the vegetables in the mix and then spread them out on a baking sheet in a single layer. Bake for 30 minutes or until crisp, shaking the sheet halfway through.
This is one of my favorite Ina Garten recipes (and that’s saying a lot!) It’s so versatile – you can serve to kids for a casual, weeknight dinner or with a fancier meal if you are entertaining. You can also make them ahead and reheat them in the oven if you need to. I don’t know about you, but our family can’t get enough of sweet potatoes, so this is a fun way to mix it up. Note: I slice my sweet potatoes a little thinner than Ina and I always double the recipe!
2 medium sweet potatoes, peeled
2 tablespoons good olive oil
1 tablespoon light brown sugar
1/2 teaspoon kosher salt, plus extra for sprinkling
1/2 teaspoon freshly ground black pepper
Preheat the oven to 450 degrees.
Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with salt (if needed) and serve hot.