Roasted
Yams and Red Onions
Take
advantage of yams at all times of the year- not just during the winter
holidays. Now, in the springtime, they are a lovely counterpoint to
the green bean salad and boldly flavored pork roast. And the preparation
is minimal-just slice them and roast for an hour or two.
Ingredients:
- 6 yams,
peeled and cut into 1/2-inch dice
- 4 red
onions, peeled and quartered
- 2 or
3 tablespoons olive oil
- Salt
and freshly ground black pepper, to taste
Method:
1. Preheat the oven to 350 degrees F.
2. Arrange the yams and onions in an aluminum foil-lined roasting pan
and sprinkle with olive oil, shaking the pan to coat them evenly. Season
to taste with salt and pepper. Roast for 1 1/2 to 2 hours, stirring
occasionally, until very tender. Serve immediately.
Serves: 6
From Sunday
Dinner by Barbara Scott-Goodman and Mary Goodbody
Copyright 1998 by Barbara Scott-Goodman and Mary Goodbody
Permission by Chronicle Books
