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Herby Roasted Sweet Potato And Sofrito
Herby Roasted Sweet Potato And Sofrito
"Spanish sofrito is flavorful but easy to make. Try this dish instead of rice tonight. Or add some bacon and serve it as an entreé. You may want to add fresh thyme rather than the dried to maximize the aroma and flavor. If you want some heat, you could also add some ground red pepper. This little gem of a recipe can be paired with light and crisp rosé wines that compliment the acidity of the tomatoes. "
Serves6
Preparation Time10 min
Cooking Time55 min
Cooking MethodOven
Ingredients
- 2 ounces white onion
- 2 cloves garlic
- 3 ounces green bell pepper
- 4 tablespoons olive oil
- 29 ounces canned crushed tomatoes
- 1 cup water
- 1 teaspoon Paprika
- 3 ounces baby carrots
- 12 ounces Sweet Potato
- 5 sprigs Rosemary
- 4 ounces shiitake mushrooms
- Salt and pepper to taste
- 1 teaspoon dried thyme
Instructions
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Preheat the oven to 400 degrees Fahrenheit
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Mince the garlic and white onions
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Dice the green bell pepper
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Thinly slice the carrots and sweet potatoes
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Roughly chopped the shiitake mushrooms
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In a pan, heat 3 tbsp of oil and saute the white onions until translucent.
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Add the minced garlic and saute for 2 minutes.
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Add the crushed tomatoes, green bell pepper, water, and paprika.
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Bring to a full boil and simmer for 5 mins.
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In a cast-iron skillet, saute the shiitake mushrooms for 3 minutes with no oil in order to release their nutty flavors.
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Add the remaining oil, baby carrots and sweet potatoes. Saute for another 2 minutes
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Add the rosemary sprigs, dried thyme and season with salt and pepper. Mix well.
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Add the sofrito, mix well and bring to a boil and put it in the preheated oven.
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Roast for 40 minutes
