Recipe by Our Best Bites
Ingredients
Chimichurri
3/4 cup roughly chopped flat-leaf parsley
3/4 cup roughly chopped cilantro
1/4 cup roughly chopped oregano leaves
3 cloves garlic, finely minced1 tablespoon fresh lime juice
1/2 tablespoon red wine vinegar
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
pinch red pepper flakes, optional
about 4 tablespoons extra virgin olive oil
3/4 cup roughly chopped flat-leaf parsley
3/4 cup roughly chopped cilantro
1/4 cup roughly chopped oregano leaves
3 cloves garlic, finely minced1 tablespoon fresh lime juice
1/2 tablespoon red wine vinegar
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
pinch red pepper flakes, optional
about 4 tablespoons extra virgin olive oil
Sweet Potatoes
2 lbs sweet potatoes, peeled and chopped into 1/2-3/4″ pieces
2 tablespoons extra virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon onion powder
salt
pepper
2 lbs sweet potatoes, peeled and chopped into 1/2-3/4″ pieces
2 tablespoons extra virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon onion powder
salt
pepper
Instructions
Preheat oven to 425 degrees.
Preheat oven to 425 degrees.
Place parsley, cilantro, oregano, garlic, lime juice, red wine vinegar, salt, and pepper in a small food processor. (Alternately, you may chop everything by hand very finely.) Process until finely chopped and then transfer to a small bowl. Add in pepper flakes (if using) and olive oil and stir to combine. May add additional olive oil for desired consistency. Set aside.
Place chopped sweet potatoes in a large bowl and drizzle with olive oil. Sprinkle on seasonings and stir to coat. Place potatoes on large rimmed baking sheet and bake for 30-35 minutes, or until toasted and tender.
When finished, toss with Chimichurri and serve immediately. Yields 6, 1/2-cup servings.
No comments:
Post a Comment