|
|
|
|
|
|
White potatoes, sweet potatoes, or yams all work well in this recipe but should be roasted separately. Quantity depends on the number of people you are serving. For a side-dish portion, you should allow one potato per person. |
|
|
|
|
|
|
|
|
Cut potatoes into uniform bite-size pieces and toss with olive oil, salt, pepper, and rosemary. |
|
|
|
|
|
|
|
|
Roast in a 375 degree Fahrenheit oven for 35 to 40 minutes, removing once or twice to stir. |
|
|
|
|
|
|
|
|
Onions that have been roasted separately may be added later. |
|
|
|
|
|
|
|
|
Spicy version: Substitute a natural Cajun spice mix for the rosemary. |
|
|
|
| 2 to 3 rutabagas, peeled and | 2 cloves garlic, minced | diced into 1-inch squares | 2 tablespoons olive oil | Water
|
|
|
|
|
Salt and freshly ground pepper |
|
|
|
|
|
|
|
|
|
Sauté garlic and onion in olive oil until lightly golden, about 2 to 3 minutes. |
|
|
|
|
|
|
|
|
Add rutabagas and continue to cook until soft, about 15 minutes, adding water as necessary. |
|
|
|
|
|
|
|
|
Add a dash of unrefined salt and freshly ground black pepper to taste. |
|
|
|
|
|
|
|
|
Brussels Sprouts and Tomatoes |
|
|
|
| 1 cup chopped tomatoes | 2 cloves garlic, diced | 1 tablespoon tamari | 2 tablespoons olive oil | | 1 small package (8 ounces) brussels sprouts, washed, dried, and cut in half | |
|
|
|
|
|
Sauté onion and garlic in olive oil. |
|
|
|
|
|
|
|
|
Add brussels sprouts and sauté slowly for about 5 minutes. |
|
|
|
|
|
|
|
|
Add tomatoes and tamari and simmer gently for 10 minutes. |
|
|
|
|
|