Spiced Roasted Roots with Quick-Pickled Peppers
Food & Drink
Ingredients
1 long green pepper (or pepperoncini pepper), thinly sliced
1 cup boiling water
½ cup white wine vinegar
1 teaspoon sugar
1 teaspoon salt, plus more to taste
2 medium purple sweet potatoes, cut into 1-inch pieces
1 red onion, sliced into 1-inch wedges
2 tablespoons unsalted butter, melted
1 tablespoon chopped fresh thyme
2 teaspoons garlic powder
Richardson's favorite knife: Classic 7" Santoku in Purple Yam
Directions
Stir the thinly sliced pepper, boiling water, vinegar, sugar, and salt together in a medium heatproof bowl or jar. Set aside at room temperature for one hour.
Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
Toss the cut sweet potatoes, sliced onion wedges, melted butter, chopped fresh thyme, garlic powder, and a generous pinch of salt on the prepared baking sheet. Roast, stirring once halfway through, until the sweet potatoes are fork-tender, 35 to 40 minutes.
Transfer the roasted sweet potatoes and onions to a serving platter. Lift the pickled pepper slices from their pickling liquid and scatter them over the top before serving.
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