There’s no limit to the creative combinations of fruits and vegetables you can toss together in a single dish. Here, the tart flavors of balsamic vinegar and cranberries accent sweet roasted root vegetables for a great addition to your autumn table.
do ahead Vegetables can be sautéed two days ahead, stored in the refrigerator and reheated in a 325° oven just before serving.
2 cups 1⁄2-inch cubed peeled sweet potato
2 cups 1⁄2-inch cubed peeled parsnip
1 cup chopped onion
1 cup 1⁄2-inch cubed apple
1⁄4 cup olive oil, divided
1 cup dried cranberries
2 cups boiling water
2 tablespoons chopped fresh mint
splash of balsamic vinegar
salt and pepper
1 Preheat oven to 375°.
2 In a rimmed baking sheet, toss together sweet potato and parsnip with 2 tablespoons olive oil. Roast vegetables in oven until golden brown, about 40 minutes.
3 Meanwhile, add cranberries and water to a small bowl and allow cranberries to plump.
4 Heat remaining 2 tablespoons olive oil in a large skillet. Add onion and cook until almost brown, about 10 minutes. Stir in apple and continue cooking for another 5 minutes.
5 In a large bowl, combine sweet potato, parsnip, onion and apple. Drain cranberries and add them to the vegetables. Stir in mint and balsamic vinegar. Season with salt and pepper to taste. Serve at room temperature.