Tuesday, October 26, 2010

Roasted Sweet Potatoes, Brussels Sprouts, Vidalia Onion with Balsamic and Honey

After a few weeks of travel and eating quite a few rich meals, and with just a few weeks left of my CSA, I'm look forward to cooking at home and eating lots of vegetables.

The marriage of balsamic vinegar and the delicate sweetness of honey with oven roasted sweet potatoes, bitter Brussels sprouts and sweet Vidalia onion is a tongue tingling combination that packs a lot of flavor. This is a very easy recipe that even Brussels sprout haters will enjoy. And, as a bonus it's healthy and local too! 

  
RECIPE
Roasted Sweet Potatoes, Brussels Sprouts, Vidalia Onion 
   with Balsamic and Honey Glaze

2 medium or 1 large sweet potato, cut into steak fries, peel on
1 stalk brussels sprouts, trimmed and cut into uniform sizes
1 Vidalia onion, or other mild/sweet onion
2 Tbls. good quality balsamic vinegar
1 Tbls. extra virgin olive oil
2 tsps. raw and local honey
Sea Salt, Black Pepper

Preheat oven to 425 degrees(F). Scrub and pat dry sweet potato, then cut into steak fries leaving the high fiber and tasty skin on. Remove the outer dry skin from the onion and cut into quarters. Clean, dry and trim the Brussels Sprouts, removing any yellow or wilted leaves, and cut larger sprouts in half. In a bowl mix together the balsamic vinegar, olive oil and honey to make a dressing for the vegetables. Place cut sweet potatoes and onion in one roasting pan and the Brussels sprouts in another. Pour half of the dressing over the Brussels sprouts and toss. Using a pastry brush, brush the remaining dressing on the sweet potatoes and onions. Roast 20 minutes, remove the pans from the oven and toss the vegetables. Set aside the Brussels sprouts if they are cooked through and return any uncooked vegetables to the oven being careful to brown but not burn them. Check again in 10 minutes for doneness. Sweet potatoes and sprouts will pierce easily with a fork. Mix vegetables together when they are done and salt and pepper generously. Warm to serve.



About the Food
A staple in my pantry on Long Island, I was thrilled to learn that a brand new three-week old shop on Lexington Avenue and 64th Street called the Tea and Honey Store not only carries The Hampton Honey Company's products but is owned by the makers of the delicious and local honey as well! This Lexington Avenue outpost is Tea and Honey's second store in NYC; the first one is at Grand Central Station. The uptown store shelves look like a honey comb and is so new that it's not yet mentioned on the TandHS website). In addition to a global collection of organic teas and a broad line of locally produced raw unfiltered honey, the Tea and Honey Store also has a lovely collection of tea and honey paraphernalia to fit any budget (I fell in love with an antique Chinese tea set). Read more about the business partners Frederic Rambaud and Alan Ceppos (who also own Pylones -- the store that sells colorful versions of everyday items including many for the kitchen and garden) and their bee farm in Water Mill here.

1 comment:

Emily said...

Tried this recipe last night - simple and delicious! Perfect for fall :)