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Meat-Free Favorites : Roasted “Pommes”

By Elena Johnson

Unlike my last few recipes, this dish isn’t quite French-inspired. Instead, it’s inspired by the season and all of the beautiful fall produce available this time of year. I gave the recipe a French-inspired title, however. The French word for apple is “pomme” and the French word for potato is “pomme de terre” so this earthy side dish of apple, fingerling potato, and sweet potato is my take on roasted “pommes.”

Roasted “Pommes”

Roasted “Pommes”

Roasted “Pommes”

6 servings

2 Tbsp. olive oil
2 cups sweet potatoes, cut into 1 inch cubes
2 cups fingerling potatoes, halved
1 large onion, cut into 1 inch pieces
2 medium granny smith or other tart apples, cut into 1 inch cubes
½ tsp. dried rosemary
½ tsp. dried sage
½ tsp. cayenne pepper
1 – 2 tsp. salt

Place olive oil in roasting pan. Add sweet potatoes, fingerling potatoes, and onions. Stir to coat in oil. Roast in a 400°F oven for 20 minutes, stirring once during roasting. Add apples, spices, and salt. Stir to coat and continue roasting for 15 minutes more until all of the pieces are fork-tender. Adjust seasoning if needed.

About the Author

Elena Johnson

Elena Johnson

Elena Johnson is a second-generation Filipino American living in Baltimore, MD. As a vegan chef and caterer she has been reinventing her family’s recipes and sharing them with friends, relatives, and those interested in vegetarian cooking. Elena is also the Special Projects Manager at Compassion Over Killing, a national animal advocacy organization focusing on cruelty to animals in agriculture and promoting vegetarian eating as a way to build a kinder world for all. Elena combines her passion for vegetarian food with a love of teaching by offering cooking demonstrations to the public. To learn more about why she went veg, visit TryVeg.com. Questions/feedback: email ejohnson@cok.net. Follow Elena on Twitter: @ElenaEJohnson.

About the Author

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