"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."
Herby Roasted Sweet Potato and Sofrito
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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.