In a recent issue of Southern Living readers were encouraged to think outside the spud with some “good-for-you” subs for the typical sour cream and cheese potato-toppers.
Roasted Vegetable Loaded Potatoes was the suggestion (out of four very good ones) I chose to try. I’ve never seen a baked potato emerge so dressed in its Sunday finest.
To a potato baked the standard way (I bake mine in the microwave, although some people prefer them cooked in the oven) you add chopped fresh cauliflower and Brussels sprouts along with sliced red onion, olive oil, and salt and pepper. All gets roasted in the oven for 25 minutes.
After all that’s done, I tossed in some raisins and walnuts and lite bottled vinaigrette dressing. This made a delicious, unusual side that was heaping with health and texture.
Roasted Vegetable Loaded Potatoes
3 cups chopped fresh cauliflower
2 cups sliced fresh Brussels sprouts
1/2 medium-size red onion, sliced
1 tablespoon olive oil
1/2 teaspoon kosher salt (or salt substitute)
basic baked potatoes
1/4 cup golden raisins
1/4 cup chopped toasted walnuts
2 tablespoon lite bottled Italian vinaigrette
Preheat over to 400 degrees. Toss together first 6 ingredients on a lightly greased 15-inch-by-10-inch jelly-roll pan. Prepare potatoes as directed. Bake cauliflower mixture with potatoes, 25 minutes or until cauliflower is brown. Stir once. Toss with raisins, walnuts, and vinaigrette. Spoon over potatoes. Makes 6 servings. (Source: Southern Living, September 2012)
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