Charlottesville Alert

Thursday, Jan. 17:  Locker Room Renovation Update – Thank you so much for your patience during this renovation project! An unforeseen issue with our final inspection has delayed the re-opening of our Albemarle Square locker rooms. We are working diligently to resolve this matter so you can enjoy the new space. We will update you via email, Facebook page and website when the locker rooms are open for your use.

Oven-Roasted Sweet Potatoes and Onions

Just five ingredients, a little chopping, and one baking dish make this simple dish with complex flavors. It’s a great “go with” for pork loin, turkey, ham, or roasted chicken.

Serves: 6 (1 cup each)

Ingredients:
4 medium peeled sweet potatoes, cut into 2–inch pieces (about 2 ¼ pounds)
2 medium Oso Sweet or other sweet onion, cut into 1-inch pieces (about 1 pound)
2 Tbsp. extra-virgin olive oil
¾ tsp. garlic-pepper blend (ex. McCormick’s)
½ tsp. salt

Preparation:
Preheat oven to 425°. Combine all ingredients in a 13 x 9-inch baking dish, tossing to coat. Bake at 425° for 35 minutes or until tender, stirring occasionally.
Variation: Substitute carrots, parsnips, potatoes, and/or winter squash for some of the sweet potatoes. Also, experiment with adding herbs such as thyme, marjoram, or rosemary.

Nutrition information:
Per serving: 247 calories, 48 grams carbohydrate, 5 grams fat, 6 grams fiber, 255 mg sodium, 53 mg calcium
Equivalent portion: 3 starchy vegetable, 1 fat

Source: Cooking Light Holiday Cookbook, December 2002