Roasted Red Pepper & Sweet Potato Harmony
Indulge in the warm flavors of roasted red peppers and sweet potatoes, enhanced with a fragrant blend of cumin and paprika. This vibrant dish combines the natural sweetness of the vegetables with smoky, earthy undertones, creating a cozy and satisfying meal that's perfect for any occasion. Serve it as a side or a main, and enjoy the rich taste of wholesome ingredients.
ingredients
- 2 large sweet potatoes, peeled and diced
- 2 red bell peppers, halved and seeded
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 tablespoon lemon juice (optional, for brightness)
steps
- 1.
Preheat your oven to 425°F (220°C).
- 2.
In a large mixing bowl, toss the diced sweet potatoes with olive oil, cumin, paprika, salt, and black pepper until well-coated.
- 3.
Spread the sweet potatoes on a baking sheet lined with parchment paper, ensuring they are in a single layer.
- 4.
Place the red bell pepper halves, cut side down, on the same sheet.
- 5.
Roast in the oven for 25-30 minutes, or until the sweet potatoes are tender and the peppers are slightly charred. Turn the sweet potatoes halfway through for even cooking.
- 6.
Remove from the oven and carefully flip the peppers skin side up. Let them cool for a few minutes, then peel off the skin if desired for a smoother texture.
- 7.
Combine the roasted sweet potatoes and peppers in a serving dish. Drizzle with lemon juice, if using, and sprinkle with fresh parsley for a pop of color.
- 8.
Serve warm, and enjoy this flavorful dish as a side or main course!
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