KELLIE BARLOW
3 tablespoons olive oil
1 teaspoon dry mustard
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
Coarse salt
2 Bartlett pears
1. Preheat oven to 400 F. Scrub the sweet potatoes. Quarter lenthwise; slice diagonally 1 1/2 inches thick. On a rimmed baking sheet, toss the slices with 2 tablespoons of the olive oil, the mustard, ginger, and cayenne; season with coarse salt. Roast, tossing occasionally, until crisp-tender, 20-25 minutes.
2. Core and quarter the pears; halve crosswise. Add to the potatoes; toss all with the remaining tablespoon olive oil. Continue roasting until the potatoes are fork-tender, about 10 minutes more.
from Food Everyday's Great Food Fast recipe book.
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