"Try to be a rainbow in someone's cloud."
-- Maya Angelou
Honey-Sage Sweet Potatoes, Pears, Cranberries and Walnuts
Cook's notes: Combine colorful vegetables and a fruit with simple seasonings on an ordinary roasting pan that results in a delicious autumn side dish. Sprinkle vegetables and fruit mixture with a dash of pumpkin pie spice and the dish is irresistible. One butternut squash can be substituted for sweet potatoes.
Recipe adapted from Midwest Living and serves 4.
- 2 large sweet potatoes, peeled, halved lengthwise and cut into 1-1/2 inch cubes
- 1 red onion, cut in 1/2 inch wedges or caramelize onions ahead of baking
- 2-3 ripe pears, unpeeled, cut into 1/2 inch thick slices
- 3 tsp. olive oil or Blood Orange Olive Oil
- salt and pepper
- 2 tsp. white balsamic vinegar, Cranberry Pear White or Honey Ginger White Balsamic
- 1/2 cup coarsely chopped walnuts
- dash of pumpkin pie spice mix
- 1 TB. honey
- 2 tsp. chopped fresh sage or thyme or 1 tsp. dried sage or thyme
- Line a rimmed baking pan with parchment paper.
- In a bowl toss together sweet potatoes, pears, onions and olive oil.
- Spread mixture evenly on the baking pan. Drizzle with white balsamic vinegar and a dash of pumpkin pie spice. Salt and pepper.
- Roast at 425 degrees for 15-20 minutes. Stir occasionally.
- Last 10 minutes of baking time add in walnuts and cranberries.
- Serve roasted vegetables and pears on a platter, drizzle with honey and sprinkle with sage or thyme.
Pumpkin pie spice is a staple spice of many fall favorites. This fragrant blend is incredibly easy (and economical) to make at home and handy to have on hand.
To start, you’ll need all of three minutes and the following ingredients: 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves. Mix the spices together in a small bowl and store the mixture in a clean small jar or spice container. So easy.