Roasted Sweet Potatoes, Peppers, Eggplant and Apples is a perfect fall/winter side dish for chicken, steak, pork, fish or tofu. The sweet potatoes and apples add sweetness, the eggplant and peppers add creaminess and the rosemary adds a deep earthy tone. The combination is very appealing.
It’s an easy dish to throw together and it doesn’t need a lot of fussing. Just turn the vegetables once during cooking. And even that can be ignored if you’re pressed for time. Don’t expect the vegetables and apples to be crisp. They get very soft and a bit caramelized – just yummy comfort food.
- Make sure you spray the foil-lined pan well (or the moisture from the veggies will make them stick to the pan);
- Don’t crowd the pan. Everything needs to be on one layer. Use two pans if necessary.
- If the veggies are not caramelizing or browning as much as you want, give them a stir and either increase the oven temperature to 450F for the last 5-10 minutes or broil them for a minute or two.
This dish can be made ahead. Just follow the directions for roasting. Let everything cool. Refrigerate overnight. Then reheat the next day by drizzling a little olive oil on top and roasting at 425F for about 15-20 minutes.