Cooking is a little bit like fashion: it serves a basic need (you need to eat, you need to dress) but it is more enjoyable and fun if you change it up ever so often or try out a new style, so that it feels like it is a new experience -- you have to stay interested. --- After recently questioning if I still have new ideas for vegan cooking, I looked through some cookbooks, and came across this lovely book called “Winter harvest”, with new recipes for vegetables that are available during the winter season, such as sweet potatoes, brussels sprouts, cauliflower, mushrooms, leeks. The best way to prepare them? In the oven, roasted.
What I also found is a new series on Netflix streaming: Bletchley Circle. A PBS series about 4 women who worked as code breakers during WW II, and get together to solve a murder in postwar London.
Garlic Balsamic Roasted Sweet Potatoes
- 2 sweet potatoes, peeled, cut into wedges
- 3 TB olive oil
- 1 garlic clove, peeled, sliced in sliver
- 4 TB balsamic vinegar
- 1 TB soy sauce
- 1 TB brown sugar
- salt to taste
Preheat oven to 375F.
Line a baking sheet with aluminum foil. In a pan, heat the olive oil and add the garlic slivers. Flavor the olive oil with the garlic for a few minutes. Remove the garlic and toss the sweet potato wedges in the garlic oil. Arrange on the baking sheet, and bake for 35 min.
Mix the balsamic vinegar, the soy sauce and sugar and heat in the microwave for 1 min. Stir until sugar is dissolved. Baste the sweet potatoes in the balsamic vinegar mixture and bake for another 15 min. Add salt to taste.
(separately, I did the same to frozen asparagus and brussels sprouts).