Roasted Sweet Potato salad

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Roasted Sweet Potato salad

 

This accompaniment salad is rich with bold flavors

of sweet potatoes, red peppers and red onions.

Roasting vegetables develops their flavors slowly,

giving them depth and creating a pleasant contrast

between the outer skin and the inner flesh.

 

Ingredients

2 sweet potatoes, peeled, 1/2-inch dice

3 tablespoons olive oil

1 red bell pepper, seeded, sliced thin

1/4 teaspoon garlic clove, minced

1/2 red onion, small, sliced thin

1 tablespoon ketchup

1/4 cup red wine vinegar

1 tablespoon honey

1 cup Italian parsley, leaves only, washed

 

Directions

Estimated Time: 30min

1 Preheat oven to 350 degrees F (190 degrees C). On a

baking sheet, toss diced sweet potato in half of the

oil, and season with salt and pepper. Bake 20 minutes

until potatoes are lightly browned and completely

tender throughout.

 

2 Toss roasted sweet potatoes with diced pepper,

garlic, red onion, ketchup, vinegar, honey, parsley

and remaining oil. Adjust seasoning with salt and pepper.

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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