Let me introduce you to a beautiful dish that would be the perfect side for your Christmas main. Lovely browned sweet potatoes, peppery baby arugula, creamy cranberry goat cheese, juicy pomegranate arils, crunchy pine nuts, and a bit of rosemary, drizzled with extra virgin olive oil and pomegranate molasses. It's festive and absolutely delicious! Here's the recipe.
Preheat the oven to 190°C. cut the sweet potatoes in half. Brush the bottom of the baking dish with extra virgin olive oil. Place the potatoes, cut side down with the garlic cloves. Bake for 25 Minutes, or until the sweet potatoes are soft and browned. Discard the garlic.
Arrange the warm potatoes and arugula on your serving plate. Season with Fleur de Sel and black pepper. Crumble goat cheese all over. Drizzle pomegranate molasses and sprinkle chopped rosemary. Generously drizzle with extra virgin olive oil. Finish with the pomegranate arils and the crunchy pine nuts. Garnish with rosemary sprigs, serve warm, and enjoy!
Ingredients
Directions
Preheat the oven to 190°C. cut the sweet potatoes in half. Brush the bottom of the baking dish with extra virgin olive oil. Place the potatoes, cut side down with the garlic cloves. Bake for 25 Minutes, or until the sweet potatoes are soft and browned. Discard the garlic.
Arrange the warm potatoes and arugula on your serving plate. Season with Fleur de Sel and black pepper. Crumble goat cheese all over. Drizzle pomegranate molasses and sprinkle chopped rosemary. Generously drizzle with extra virgin olive oil. Finish with the pomegranate arils and the crunchy pine nuts. Garnish with rosemary sprigs, serve warm, and enjoy!