As winter approaches, what goes on our table is transformed.
Winter squash, hardy greens like kale and chard, cabbage, cauliflower and sweet potatoes are filling the markets and my recipe-testing table.
Baking sheets that are covered in cubed veggies offer a nutritious and weeknight-friendly solution.
Cut almost any firm veggie into cubes, toss in a little olive oil and seasoning, and roast on high heat until the inside is tender and the edges are golden and caramelized. Time varies by vegetable, but most are done in 20 or 30 minutes. Serve your roasted veggies with sliced beef or pork roast, or serve simply with some steamed quinoa.
Today’s Sweet Potato and Brussels Sprouts Hash is a good substitute for less healthy options at your holiday table. It’s also broad enough in its appeal to be eaten year-round.
Brussels sprouts and their ever-popular companion bacon are teamed up with sweet potato to make a tasty oven-roasted hash that requires just minutes of prep time to cube the veggies, all of which can be done a day in advance.
Fans of sweet potatoes love that sweet potatoes have a lower glycemic index than their white counterparts, while fans of bacon love that I’m not such a stickler for healthy eating that we can’t indulge a little here. It only takes two thick slices of bacon, boosted by a little smoked paprika and smoked turmeric (a worthy splurge if you can find it), to impart a lovely salty-smokiness on the whole dish.
Garlic cloves roast up into mellow creamy pods of flavor, while tart apple cubes add a welcome touch of acidity. The hash is meant to be a plug-and-play recipe — swap out ingredients as you wish — but this combination is exactly right, so you may find yourself making this version over and over.
Food Network star Melissa d’Arabian is an expert on healthy eating on a budget. She is the author of the cookbook "Supermarket Healthy."