2017-11-01 / Entertainment

Dish features superstar vegetables

By ANGELA SHELF MEDEARIS

This recipe for Sweet Potato, Apple, Broccoli and Green Bean Bake uses these superstar fall vegetables in an interesting and delicious new way!

AUTUMN’S BOUNTY BAKE
1 large sweet potato, cut into
1/4 inch small cubes (1 1/4 cups)
4 large Granny Smith apples,
cut into 1/4 inch small cubes
3-4 cups broccoli florets
2 cups green beans, trimmed
1 small red onion, chopped
2 cloves garlic, minced
1/4 cup raisins or cranberries
3 tablespoons chopped walnuts,

pine nuts, pecans or nuts of
choice, optional
1/3 cup olive oil
2 tablespoons dried Italian or
poultry seasoning
1 teaspoon salt
1 teaspoon ground black pepper 1/4 teaspoon sugar

1. Heat oven to 375 F. Line a
large, rimmed baking sheet with
parchment paper or foil.
2. On the pan, combine the
sweet potato, apples, broccoli,
green beans, onion, garlic, raisins or cranberries, and walnuts.
Drizzle with the oil, dried seasoning, salt, pepper and sugar; toss to

coat. Spread the ingredients into
one even layer on the pan. Cover
with foil and bake for 20 minutes.
3. Remove pan from the oven,
and remove the foil. Using a spatula, turn the ingredients over to
brown on top, and place them, uncovered, back into the oven. Bake
for another 5 minutes, as needed
or until the sweet potatoes are soft.

.
Angela Shelf Medearis is an
award-winning children’s author,
culinary historian and the author of seven cookbooks. Her new
cookbook is “The Kitchen Diva’s
Diabetic Cookbook.”

©2017 King Features Synd.
and Angela Shelf Medearis

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