Roasted Sweet Potatoes With Peperonata Eggplant

Roasted Sweet Potatoes With Peperonata & Eggplant

Roasted Sweet Potatoes With Peperonata & Eggplant

By Food52
1 hour

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Details
  • Servings:   4
  • Calories:   366
  • Protein:   6g
  •  
  • Fiber:   10g
  • Sugar:   18g
  • Carb Total:   39g
  •  
  • Trans Fat:   1g
  • Saturated:   2g
  • Fat Total:   14g
  •  
  • Diet:   High-Fiber, Low-Sodium
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • french
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Ingredients
  • Neutral oil
  • 1/4 teaspoon chile flakes (optional)
  • 1 rosemary sprig (optional)
  • 2 medium yellow onions, thinly sliced
  • 6 garlic cloves, minced
  • 1 cup white wine or hard cider
  • 6 bell peppers, any color except green, seeded and sliced thinly
  • 4 medium sweet potatoes, cut into large wedges
  • Extra-virgin olive oil
  • 1 teaspoon smoked paprika
  • 6 ounces greens, such as shaved red cabbage, arugula, baby kale, or spinach
Instructions

Roasted Sweet Potatoes With Peperonata & Eggplant serves 4 original recipe by Food52.

View original preparation instructions

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