Description

A vibrant dish combining roasted sweet potatoes with tangy sauerkraut and aromatic caraway seeds, perfect for weeknight meals or impressing guests.

Ingredients

Scale

2 medium-sized sweet potatoes, peeled and diced
1 cup sauerkraut, drained
1 teaspoon caraway seeds
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
Fresh parsley, optional for garnish

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and dice the sweet potatoes into bite-sized cubes. Place them in a mixing bowl.
Add olive oil, salt, and black pepper to the bowl. Toss until the pieces are evenly coated.
Spread the sweet potato cubes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until golden and tender.
While the potatoes are roasting, drain the sauerkraut and mix it with caraway seeds in a bowl.
Once the sweet potatoes are done, transfer them to a serving dish. Mix in the sauerkraut and toss gently to combine. Garnish with fresh parsley if desired.

Notes

[‘Spread sweet potatoes evenly on the baking sheet to ensure proper roasting.’, ‘Use raw, unpasteurized sauerkraut for the best flavor and health benefits.’, ‘Toast caraway seeds in a dry pan for deeper flavor.’, ‘Adjust salt and pepper to taste.’]

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Side Dish
Cuisine: Fusion

Nutrition

Serving Size: 1 cup
Calories: 150
Sugar: 6
Sodium: 400
Fat: 4
Saturated Fat: 0.5
Carbohydrates: 28
Fiber: 5
Protein: 2

Keywords: sweet potato, sauerkraut, caraway seeds, vegan, gluten-free, healthy, gut-friendly, roasted vegetables