Here’s my vote for a super simple, fresh and delicious holiday side dish. Balsamic Roasted Yams and Onions. You’ve roasted veggies in your oven, right? If not, you are really missing out. The difference between say, boiling yams on the stove and roasting, well, in my humble opinion, they’re not even comparable. Roasting brings out the sweetness in any vegetable. And it’s the perfect choice if you want to enjoy yams, but are trying to save calories for other traditional treats. Like PIE 🙂
Balsamic Roasted Yams and Onions
Ingredients
- 3 yams
- 3 onions preferably sweet
- 1 tablespoon olive oil
- 4 tablespoons balsamic vinegar
- coarse sea salt and fresh ground pepper
- garnish with fresh herbs if desired
Instructions
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Peel and cut the yams and onions into bite size chunks. Toss in a bowl with olive oil and balsamic. Pour veggies onto a jelly roll (13"x18") pan. Generously season with salt and pepper. Roast at 450 degrees for about 25-30 minutes or until tender. Toss once during cooking.
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Serves 8.
Recipe Notes
-You may prep the veggies the day before and store in a container in the fridge. Toss with oil, balsamic, salt and pepper. Roast before dinner. Or, you may prepare this a day or two before and refrigerate. Take out and heat up in oven or in microwave just before serving. We had these for dinner last week, and they were yummy heated up as leftovers the next day.
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This recipe is so simple, yet so delicious! The colorful potatoes make it so fancy too! We just love it. It will stay in my recipe box for each Fourth of July. 🇺🇸
Nothing says Summer BBQ like homemade Potato Salad what a fun twist on the classic! The instant pot has made potato salad so much more convenient. I won’t make it with out it now.
I put red, white and blue potatoes cut in wedges in a basket in instant pot and put several eggs on top. Cook 4 min, natural release 4 min and put eggs in ice water 4 min. I like eggs in my potato salad. Eggs shells slide off. Perfect every time.