Can It! Freeze It! by The Editors of Better Homes & Gardens

Author:The Editors of Better Homes & Gardens
Language: eng
Format: epub
Publisher: Better Homes and Gardens
Published: 2015-07-24T20:30:00+00:00

SWEET POTATOES OR YAMS?

Sweet potatoes are tubers commonly available in two varieties. One has light skin and pale flesh; the other has reddish skin and vibrant orange flesh. Yams are tubers native to Asia and Africa. The “yams” at the grocery store are most likely orange-flesh sweet potatoes, which are often mislabeled in the United States. For this recipe, look for small to medium orange-flesh sweet potatoes.

SPICE-ROASTED VEGETABLES

PREP 30 minutes

ROAST 40 minutes at 425°F

1½ tsp. coriander seeds

1 tsp. cumin seeds

½ tsp. caraway seeds

¼ cup olive oil

½ tsp. sweet paprika

4 to 4½ lb. mixed vegetables (such as small leeks, halved lengthwise and rinsed; small beets,* peeled and quartered; carrots, peeled and sliced; sweet peppers, coarsely chopped; and/or small or regular eggplant,** coarsely chopped)

Salt and black pepper

1. Preheat oven to 425°F. In a small skillet heat coriander, cumin, and caraway seeds over low 2 minutes or until fragrant, stirring occasionally. Remove from heat; let cool slightly. Transfer to a spice grinder or mortar and pestle; grind to a powder.

2. Place ground spices in a small bowl; combine with olive oil and paprika. Place vegetables in an extra-large shallow baking pan; toss with oil mixture. Season with salt and black pepper. Roast 40 minutes or until tender and charred, turning once or twice. Makes 6 servings (about 1 cup each).

*TIP If using red beets, dress separately with oil mixture and roast in a separate baking pan to prevent staining other vegetables.

**TIP If using eggplant, add to baking pan during last 30 minutes of roasting.

PER SERVING 214 cal., 10 g fat (1 g sat. fat), 0 mg chol., 132 mg sodium, 31 g carb., 8 g fiber, 14 g sugars, 4 g pro.

VEGETABLE SOUP

PREP 30 minutes

COOK 25 minutes

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