Roasted Sweet Potato & Carrot with Rosemary & Peach Marmalade

Roasting brings out the best in many foods, and root vegetables like carrots and sweet potatoes are no exception. Although I usually do not care for cooked carrots, I find the mellowness and hint of sweetness in roasted carrots quite appealing. Similarly, I prefer sweet potatoes that are only lightly sweetened, or better still, seasoned with savory herbs and spices.

This recipe enhances the natural earthy sweetness of sweet potatoes through roasting (which caramelizes some of the sugar in the tubers) and tossing with citrusy-sweet peach marmalade, while the rosemary, salt and pepper provide a complementary savory counterpoint.

Serve these roasted sweet potatoes and carrots as a side dish for grilled or roasted chicken, pork or seafood. This recipe makes two to three servings, and you can double it to serve more--or for leftovers to enjoy the next day (the flavors will continue to develop, and leftovers are tasty either reheated or cold from the refrigerator).

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Ingredients
1 lb sweet potatoes
1 large carrot
1 Tbs olive oil
1/4 tsp Kosher salt
Ground black pepper to taste
1/2 tsp dried rosemary
2 Tbs peach marmalade (I use Mrs. Picky Fanicky's Peach Cocktail MmmMarmalade)
Optional garnish: 1 or 2 sprigs of rosemary

Preheat oven to 400°F. If desired, peel the sweet potatoes (I don't). Cut into 1" chunks. Peel the carrot and cut into 1" thick rounds. Place the vegetables, oil, salt and pepper in a bowl or a resealable plastic bag. Lightly crush the rosemary in your hand and add to the bowl or bag. If using a bowl, use a spatula or wooden spoon to gently combine so that the vegetables are evenly coated with the oil and seasonings. If using a bag, seal it and shake to evenly coat the vegetables.

Using The Bag Holder to mix

Spread the seasoned vegetables in a single layer on a roasting pan and roast at 400°F until tender and lightly browned, about 30 minutes, stirring once or twice to ensure the vegetables roast evenly. Remove roasting pan from oven, let vegetables cool just slightly and return to the bowl or bag. Add the peach marmalade and very gently stir or shake until the vegetables are evenly coated with the marmalade. Serve, garnished with a sprig of rosemary if desired.


Zestfully yours,
Gloria

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