Roasted Sweet Potatoes with Toasted Pine Nuts, Arugula and Balsamic Glaze

Roasted Sweet Potatoes with Toasted Pine Nuts, Arugula and Balsamic Glaze

Author note: This recipe is easily doubled. Serve it as a side, or even as a main dish with quinoa and a runny egg.

7 cups sweet potatoes, peeled and cut into 2 inch pieces

1 1/2 teaspoon extra-virgin olive oil

1 1/2 teaspoon kosher salt

1/2 teaspoon red pepper flakes

10 thyme branches, tied

1/2 cup pine nuts

1 1/2 cups arugula, chopped

2/3 cups balsamic

  1. Heat oven to 450 degrees.
  2. Place the olive oil, salt and red pepper flakes into a large bowl. Stir.
  3. Add the sweet potatoes to the olive oil mixture and stir well to coat the potatoes.
  4. Place the potatoes and thyme on a rimmed baking sheet. Spread evenly into one layer. Cook for 25 minutes, stirring every 10 minutes. Remove the potatoes from the oven once roasted.
  5. Meanwhile, place the pine nuts into a small skillet and cook over medium low heat for 5-8 minutes. Shake the skillet frequently to prevent burning. Set aside.
  6. Place the balsamic vinegar into a small sauce pan. Heat on high and let boil uncovered for 7-10 minutes, or until the vinegar is reduced and coats the back of a spoon.
  7. Remove the thyme from the potatoes. Place the potatoes onto a platter. Top with the toasted pine nuts and chopped arugula. Drizzle the preferred amount of balsamic glaze on top. Serve warm.

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