Roasted Cranberries, Sweet Potatoes and Pineapple
Roasted Cranberries, Sweet Potatoes and Pineapple with Serrano and Rosemary - Cranberries work so well with the caramelization of the potatoes and onions.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 6 servings
- 2 sweet potatoes peeled and cubed
- 2 cups fresh cranberries
- 2 cups fresh pineapple cubed
- 1 cup small carrots
- 1 onion chopped
- 10 whole garlic cloves peeled
- 1 Serrano chile seeded and diced
- 2 tbsp fresh rosemary chopped
- 2 tbsp olive oil
- pinch kosher salt
- 1 lime
Preheat oven to 400° F.
In a large bowl mix together the cubed sweet potatoes, cranberries, pineapple, small carrots, whole garlic cloves and onion.
Trim stem and scrape out seeds from Serrano chile, dice fine. Remove leaves from fresh rosemary stem, discard stem and fine chop the leaves. Add to the bowl of vegetables and fruit along with the olive oil and kosher salt.
Place in a large pan or stone and roast for 45 minutes, stirring occasionally to evenly brown and crisp. If one pan is too crowded, divide on two. You want crisp, roasted vegetables, not steamed.
Remove from oven, squeeze the lime juice over vegetables and serve immediately.
Calories: 133kcal | Carbohydrates: 22g | Protein: 1g | Fat: 4g | Sodium: 41mg | Potassium: 324mg | Fiber: 4g | Sugar: 7g | Vitamin A: 9765IU | Vitamin C: 15.1mg | Calcium: 44mg | Iron: 0.7mg