A Sheet-Pan Supper That Defies the Seasons

[elleng]

'For most of the year, I hold to the notion that what grows together goes together, especially when it comes to mingling things on a sheet pan.

Spring’s tender greens and shoots; summer’s juicy zucchini and tomatoes; fall’s pumpkins and brussels sprouts; winter’s dense roots — it’s easy to come up with a harmonious dish within each season, in which all the vegetables roast at about the same rate.

This recipe ignores all that.

Although winter sweet potatoes are undeniably the focus here (along with ever-seasonal, stalwart chicken thighs), I’ve paired them with summery bell peppers, imported from who-knows-where. They can be expensive, but the other ingredients here are thrifty.'>>>

https://www.nytimes.com/2018/02/02/dining/sheet-pan-chicken-recipe.html?

Sheet-Pan Chicken With Sweet Potatoes and Peppers
https://cooking.nytimes.com/recipes/1019161-sheet-pan-chicken-with-sweet-potatoes-and-peppers

[dixiegrrrrl]

1. Paywall. n/t

[Yonnie3]

2. I like this one and it got me to try something.

We are not making this tonight, just the sweet potatoes.

We often cut up white potatoes and bake the pieces. Now we are going to try our hand with the sweet potatoes. Just the sweet potatoes with some oil and seasonings. I hope to get them to caramelize a bit. Yummy!

[elleng]

3. Good! I often do, too, cut up or sliced white potatoes,

finished some couple of days ago, and my daughter does sweet potatoes this way, her kids, 2 and 4 years old, LOVE them!

[Yonnie3]

4. We used unpeeled slices

The sweet potatoes were very hard to cut so what I baked weren't uniform size.

They turned out good, but some had that sweet crust while some were only just done. They were better than the sweet potato fries I've had in restaurants. Much less soggy.

The next time I will precook them a bit to soften, peel and take my time cutting for more uniform pieces.

[elleng]

5. I agree, difficult to cut;

my daughter's a champ! Pre-cooking a good idea, imo.

I NEVER peel my pots!