This is a perfect side dish for fall or winter. Sweet potato, purple potato, and carrot, all baked together with shallots, green onions, and a topping of bread crumbs and Parmesan cheese. Next time I think I might throw some parsnips into the mix too!
(adapted from Super Natural Cooking by Heidi Swanson)
3 tbsp olive oil
4 small shallots, quartered
4 small purple potatoes, thinly sliced
1 yam, thinly sliced
3 carrots, cut into 1/2″ slices
4 green onions, cut into 1″ lengths
salt and pepper
1/2 cup bread crumbs
1/3 cup parmesan cheese
Preheat the oven to 375.
Heat the oil in a large flame and oven-proof pan. Add the shallots potatoes, yam, and carrots and cook, stirring, for 15 minutes, until they start to brown a bit.
Remove from the heat, season with salt and pepper, and stir in green onions.
Sprinkle with bread crumbs and about half the cheese.
Bake for about 40 minutes, stirring halfway through.
When the vegetables are nicely caramelized, remove from the oven and sprinkle on the rest of the cheese.