Description
A simple and delicious recipe combining the earthy sweetness of roasted sweet potatoes with the tangy bite of sauerkraut, enhanced by the nutty flavor of caraway seeds.
Ingredients
Scale
- 2 medium-sized sweet potatoes, peeled and diced into 1-inch cubes
- 1 cup sauerkraut, drained
- 1 teaspoon caraway seeds
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and dice the sweet potatoes into 1-inch cubes. Place them in a mixing bowl and toss with olive oil, salt, and pepper.
- Spread the sweet potato cubes evenly on a baking sheet. Roast for 20–25 minutes, stirring halfway through, until tender and caramelized.
- Drain the sauerkraut and set aside. Rinse under cold water if too tangy and pat dry with paper towels.
- Toast the caraway seeds in a dry skillet over medium heat for 1–2 minutes until fragrant.
- Transfer the roasted sweet potatoes to a serving bowl and gently mix in the sauerkraut, toasted caraway seeds, and fresh parsley.
- Taste and adjust seasoning as needed. Serve warm or refrigerate for later.
Notes
[‘Cut sweet potatoes into uniform pieces for even roasting.’, ‘Toast caraway seeds to enhance their flavor.’, ‘Adjust sauerkraut tanginess by rinsing if needed.’, ‘Line baking sheet with parchment paper for easy cleanup.’, ‘This dish tastes even better the next day as flavors meld together.’]
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6
- Sodium: 400
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 28
- Fiber: 4
- Protein: 2
Keywords: sweet potato, sauerkraut, caraway seeds, healthy recipe, vegan, gluten-free, paleo, easy side dish