This bright and beautiful orange spin is lighter, filled with fiber (4 grams per cup), and delivers a beta-carotene boost from the sweet spuds and carrots.
Yield: 7servings
Prep Time: 10 minutesmins
Cook Time: 40 minutesmins
Total Time: 50 minutesmins
Ingredients
4medium sweet potatoes, cut into 1-inch bite-size pieces, skin on
6carrots, peeled and cut into 1-inch pieces
1medium Vidalia onion, diced
½teaspoonsmoked paprika
½teaspoondried oregano
½teaspooncayenne pepper, optional, if you like heat
Preheat oven to 400 degrees. Mist a large baking sheet with oil spray and set aside.
Add sweet potatoes, carrots, and diced onion to a large mixing bowl and toss with 1 tablespoon olive oil. Add paprika, oregano, cayenne pepper, salt and black pepper and mix to distribute all over veggies.
Spread the veggies out onto the baking sheet and mist generously with olive oil spray. Roast in oven for about 30 minutes, or until fork-tender.
Remove vegetables from the oven and allow to cool at room temperature.
Transfer the cooled veggies to a large bowl (I like to rinse and reuse the original mixing bowl). Add in the red wine vinegar and remaining 1 tablespoon, and using a large spoon, gently toss the veggies to coat with dressing.
Place in the fridge to chill for at least an hour before serving. Season with additional salt and pepper to taste. Garnish with chopped scallions and crunchy granola or toasted nuts.
Notes
If adding granola, add 50 calories per 2 tablespoons.
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.