Lots of chopping -- but sweet, gingery, and a hit all around. Could possibly serve on a bed of quinoa, rice, or arugula.
| Ingredients | Step |
|---|---|
| Heat oven to 450 degrees. Line 2 sheet pans with parchment. | |
| 1.5" ginger 1-2 limes |
Grate/zest. Put aside ½ t. ginger and the zested limes for a vinaigrette. |
| 2 c. pineapple chunks (20 oz. can, or half a pineapple) 2 sweet potatoes, cubed 1 red onion, coarsely chopped 2 T. brown sugar 2 T. oil 4 t. ginger, grated zest of 1-2 limes ½ t. allspice/mace/cinnamon/nutmeg salt pepper |
Toss together until well combined. Roast until cooked and browning, about 30 minutes. |
| 1 Field Roast Celebration Roast, cubed | Halfway through roasting, stir pineapple mixture and add roast. |
| juice of 1-2 limes 1 clove garlic, grated ½ t. ginger salt pepper |
Combine. Slowly whisk in oil to create a vinaigrette. |
Source: Melissa Clark (NYT)