Roasted Cranberries with Sweet Potatoes and Pineapple
User Reviews
5.0
6 reviews
Excellent
Roasted Cranberries with Sweet Potatoes and Pineapple
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Roasted cranberries with sweet potatoes and pineapple is a delicious substitute for cranberry sauce. Make this easy holiday side dish!
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Ingredients
- 2 sweet potatoes peeled and cubed
- 2 cups fresh cranberries
- 2 cups fresh pineapple cubed
- 1 cup small carrots
- 1 onion chopped
- 10 whole garlic cloves peeled
- 1 serrano chile seeded and diced
- 2 tbsp fresh Rosemary chopped
- 2 tbsp olive oil
- pinch salt
- 1 lime
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Instructions
- Preheat oven to 400° F.
- In a large bowl mix together the cubed sweet potatoes, cranberries, pineapple, small carrots, whole garlic cloves and onion.
- Trim stem and scrape out seeds from Serrano chile, dice fine. Remove leaves from fresh rosemary stem, discard stem and fine chop the leaves. Add to the bowl of vegetables and fruit along with the olive oil and kosher salt.
- Place in a large pan or stone and roast for 45 minutes, stirring occasionally to evenly brown and crisp. If one pan is too crowded, divide on two. You want crisp, roasted vegetables, not steamed.
- Remove from oven, squeeze the lime juice over vegetables and serve immediately.
Nutrition Information
Show Details
Calories
133kcal
(7%)
Carbohydrates
22g
(7%)
Protein
1g
(2%)
Fat
4g
(6%)
Sodium
41mg
(2%)
Potassium
324mg
(9%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
9765IU
(195%)
Vitamin C
15.1mg
(17%)
Calcium
44mg
(4%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Calories | 133kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Sodium | 41mg | 2% |
| Potassium | 324mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 9765IU | 195% |
| Vitamin C | 15.1mg | 17% |
| Calcium | 44mg | 4% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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