Random Red Onion

You know how sometimes you end up with random vegetables in your pantry that you aren't sure what you originally planned to do with, but yet, they sit there just waiting to be used? This happens to me with onions, especially the red ones. I either end up with too many rolling around the pantry with no purpose, or I don't have one when I actually have a recipe that calls for it. In trying to use up my surplus one night, we had a red onion inspired meal. Now I will never have to worry about what to do with them again. I craze this sweet potato on a regular basis.

The 2 vegetable dishes we had for dinner that night would be perfect for a cozy fall vegetarian meal. They are really satisfying, and I think the chicken we had that night got completely ignored.

I love the roasted broccoli, onion and baby portobello muchrooms served with this because it looks so pretty on the plate, and it's a great way to use up the other half of your onion if you are only serving 2 for dinner. I tossed them all with olive oil, little balsamic, salt and pepper and roasted on 400 for 25 minutes.

Roasted Sweet Potatoes with Caramelized Onions

Food & Wine 2003

4 small orange sweet potatoes (6 ounces each)
1 tablespoon extra-virgin olive oil
1 medium red onion, thinly sliced
2 teaspoons balsamic vinegar
Salt and freshly ground pepper
1/4 cup low-fat plain yogurt
2 garlic cloves, minced

Preparation
1. Preheat the oven to 350°. Put the sweet potatoes on a baking sheet and roast for 40 minutes, or until tender.

2. Meanwhile, heat the olive oil in a medium skillet. Add the red onion, cover and cook over low heat, stirring a few times, until caramelized, about 15 minutes. Remove from the heat and stir in the vinegar; season with salt and pepper.

3. In a small bowl, mix the yogurt with the garlic and season with salt and pepper. (this tastes better the longer it sits)

4. Split the sweet potatoes, leaving them attached at the bottom. Season the insides with salt and pepper. Spoon 1 tablespoon of the garlicky yogurt into each potato, then fill with the caramelized onion. Serve, or gently close the sweet potatoes and wrap them in foil for packing.

Make Ahead: The potatoes can be wrapped for up to 4 hours.
Notes: One Serving: 232 calories, 4.2 gm total fat, 0.7 gm saturated fat, 46 gm carb.