Food Network Magazine - (11)November 2020

SWEET POTATOES

Toss cubed peeled sweet

potatoes with olive oil, salt

and pepper. Roast at 450 ̊,

stirring once, until tender

and crisp, 35 to 40 minutes.

Prepare a few bases.

Microwavable grains

cook in 90 seconds!

Drizzle the final

dish with a little

olive oil.

Put out toppings.

Aim for a mix of colors,

123 flavors and textures.

...

Bring a pot of water to a boil, gently add a few

eggs (in their shells) and return to a gentle boil.

Cook 6 minutes, then remove the eggs with a

slotted spoon and cool in a bowl of ice water.

BRUSSELS SPROUTS

Halve brussels sprouts

and toss with olive oil, salt,

pepper and red pepper

flakes. Roast cut-side down

at 450 ̊ until browned and

tender, 25 to 30 minutes.

BROCCOLI

Toss broccoli florets with

olive oil, salt and pepper.

Roast at 425 ̊, stirring

once, until tender, about

15 minutes.

GREEN BEANS

Toss trimmed green beans

with olive oil, salt and

pepper. Roast at 450 ̊,

stirring once, until tender,

10 to 15 minutes.

Put out a few bowls, then go nuts!

Make a few so you can

mix and match.

Caponata Artichoke

Tapenade

Red Pesto

A runny soft-boiled egg

completes the dish!

Everything

Cashews

Sesame

Seeds

Onion

Strings

Hummus Guacamole

Every good grain bowl needs one (or two!).

FINISHING TOUCH

START WI,T'H ROA.ST SOME VEGGIES

P·tCK A CONiD~MENiT

ADD SOME CRUNICH

m ..