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Roasted Vegetables

Roasted Vegetables

This bounty of vegetables is the perfect accent for ham steak.

Southern Living SEPTEMBER 2007

  • Yield: Makes 6 servings
  • Prep time:20 Minutes
  • Bake:35 Minutes

Ingredients

  • 3 medium-size sweet potatoes (about 1 1/2 lb.)
  • 1 medium-size yellow bell pepper
  • 1 medium-size sweet onion, coarsely chopped
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon pepper

Preparation

1. Peel sweet potatoes, and cut into 1/2-inch cubes. Cut yellow bell pepper into 1-inch pieces.

2. Combine sweet potatoes, bell pepper, onions, and remaining ingredients in a large zip-top plastic bag; seal bag, and turn until vegetables are evenly coated. Remove vegetable mixture from bag, and place in a single layer in a lightly greased 11- x 15-inch jelly-roll pan.

3. Bake at 450° for 30 to 35 minutes or until sweet potatoes are tender.

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