2In a large bowl mix the rosemary, salt, pepper, nutmeg, cinnamon and ginger. Add 3 tablespoons olive oil and the potatoes. Toss the potatoes well and transfer to a baking sheet. I line mine with a Silpat mat first. Bake for 30 minutes.
3In a small saucepan, combine the chutney, Dijon mustard, Balsamic, honey, and minced garlic. Heat slowly, remove from the stove and whisk in 2 tablespoons of olive oil.
4combine the cooked potatoes, cranberries, and onions. Pour chutney mixture over the top and toss gently. Enjoy!
The holidays mean it's time for bubbly. Let Wine & Spirit Education Trust (WSET) educator Vanessa Price teach you how to open a bottle properly and safely: without hurting somebody, or ruining that spark.
Roasted sweet potatoes are one of those foods that evoke comfort and satisfy a variety of cravings with their sweet flesh and ability to absorb flavors. So it’s time you learn how to roast sweet potatoes and get them on your repertoire right now.
This easy meal uses just one baking sheet. The chicken comes out with delicious crispy skin, which pairs well with crunchy, peppery watercress and crisp, salty bacon. The roasted sweet potatoes add a bit of sweetness to round out the plate.