ROAST GREENS WITH RUTABAGA, SWEET ONION AND YAMS (THE SPLENDID TABLE)

ROAST GREENS WITH RUTABAGA, SWEET ONION AND YAMS (THE SPLENDID TABLE) image

Yield 4-6 people

Number Of Ingredients 13

Previous Next

2 5-ounce bags spring mix, or baby herbs
2 to 3 medium onions, cut in quarters or sixths
4 medium rutabagas, peeled and cut into 1/4-inch thick, bite-size pieces
2 medium yams, peeled and cut into 1-inch chunks
8 sprigs fresh thyme
12 fresh sage leaves
1/4 tight-packed cup fresh basil leaves
1/4 to 1/2 teaspoon hot red pepper flakes
1 teaspoon each ground cumin, allspice, and coriander
2 tablespoons balsamic vinegar
1/2 teaspoon fresh ground black pepper
Salt to taste
3 to 4 tablespoons good tasting extra-virgin olive oil

Steps:

1. Preheat oven to 450 degrees F. Spread a sheet of heavy-duty foil over a large, shallow roasting pan (a half sheet pan is what I use). Slip it in the oven to preheat. 2. In a large bowl, toss together all the ingredients. Carefully take the hot pan out of the oven, turn all the vegetables onto it and spread them out. Don't worry if they pile up a bit. Roast 1 hour, turning occasionally. Check to see if the rutabaga is soft and the greens are wilted and dark. They should border on being crisp. Roast another 20 minutes if necessary. Season to taste and serve hot.