Herby Roasted Sweet Potato and Sofrito

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"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."
-- @Winosity
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  • Recipe Card
Prep time 10mins
Cook time 55mins
Serves or Makes: 6

Recipe Card

ingredients

  • 2 ounce white onion
  • 2 clove garlic
  • 3 ounce green bell pepper
  • 4 tabelspoons olive oil
  • 29 ounce canned crushed tomatoes
  • 1 cup water
  • 1 tsp Paprika
  • 3 ounce baby carrots
  • 12 ounce Sweet Potato
  • 5 sprigs Rosemary
  • 4 ounce shitake mushrooms
  • Salt and pepper to taste.
  • 1 tsp dried thyme

Method

  • Step 1

    Preheat the oven to 400 degrees Fahrenheit

  • Step 2

    Mince the garlic and white onions

  • Step 3

    Dice the green bell pepper

  • Step 4

    Thinly slice the carrots and sweet potatoes

  • Step 5

    Roughly chopped the shitake mushrooms

  • Step 6

    In a pan, heat 3 tbsp of oil and saute the white onions until translucent.

  • Step 7

    Add the minced garlic and saute for 2 minutes.

  • Step 8

    Add the crushed tomatoes, green bell pepper, water, and paprika.

  • Step 9

    Bring to a full boil and simmer for 5 mins.

  • Step 10

    In a cast-iron skillet, saute the shitake mushrooms for 3 minutes with no oil in order to release their nutty flavors.

  • Step 11

    Add the remaining oil, baby carrots and sweet potatoes. Saute for another 2 minutes

  • Step 12

    Add the rosemary sprigs, dried thyme and season with salt and pepper. Mix well.

  • Step 13

    Add the sofrito, mix well and bring to a boil and put it in the preheated oven.

  • Step 14

    Roast for 40 minutes.

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