A pomegranate’s vibrant red, sweet potatoes’ roasted orange, and the dark green of caramelized broccolini create a colorful antioxidant explosion for your Thanksgiving table. I find this recipe a quick and healthy one-dish meal when I am pressed for time. You can easily turn this veggie side dish into a meal by adding organic uncured chicken or turkey sausages, firm tofu, or if you have leftovers, shredded turkey. If you cannot locate pomegranate seeds, try adding dried cranberries instead.
8 medium pieces of broccolini, washed and cut into inch-long pieces
1/2 of a large yellow onion, diced
6 medium garlic cloves, peeled, and cut in half
2 sweet potatoes, washed, peeled, and diced into inch- long pieces
½ tsp. hot pepper
1 tsp. brown mustard seeds (whole)
1 tablespoon olive oil
1 spring, fresh rosemary, pulled
Salt and pepper, to taste
½ cup pomegranate seeds
1 cup baby arugula (to finish)
Optional: 4 sliced turkey or chicken sausages, cubed firm tofu, or shredded turkey
1. Preheat an oven to 400 degrees.
2. Place the diced onions, sweet potatoes, garlic, salt, spices, and oil in a baking dish and toss together until the ingredients are coated. Place the dish in the oven.
3. After six minutes of roasting, toss the broccolini in and stir it around so that it is wet with the fragrant oil. If you wish to add the sausage, tofu, or turkey, do so now as well.
4. When the sweet potatoes are almost cooked through, yet still have a slight firmness, sprinkle in the pomegranate seeds and mix them with the other vegetables.
5. Pull the pan out of the oven when the sweet potatoes are cooked through: the potatoes should be soft, but not mushy.
6. Check the salt level, and place the aromatic mix into a serving bowl. Right before serving, sprinkle arugula on top and drizzle with a small amount of olive oil.