Roasted Vegetable Cornbread Dinner
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| Serves | 4 |
| Prep time | 1 hour |
| Cook time | 40 minutes |
| Total time | 1 hour, 40 minutes |
| Dietary | Vegetarian |
| Meal type | Lunch, Main Dish |
Ingredients
- 1 box Jiffy Corn Muffin Mix
- 2 Large eggs
- 1 cup milk
- 1lb Brussels sprouts (trimmed and cut in half or quarters depending on size)
- 1 Large sweet potato (about 1 lb., peeled and cut into 1/2" dice)
- 1/2 Large Spanish or sweet onion (chopped into 1/2" dice)
- 1 teaspoon garam masala
- 1 teaspoon kosher salt
- 1/3 cup olive oil
- 1/4 cup maple syrup
- 4oz sharp cheddar (grated (cheddar you grate is always better than the stuff in bags))
Directions
| Step 1 | |
| Preheat oven to 300F Put all vegetables in a large bowl Measure oil, reserving 1 TBL to brush into the bottom and sides of a 10" oven proof saute pan Put remaining oil on vegetables Add spices, and maple syrup and mix well | |
| Step 2 | |
| Lay the vegetables on a parchment or foil lined pan and roast for 40 minutes, turning vegetables halfway through | |
| Step 3 | |
| In a medium bowl mix eggs and milk together, add Jiffy mix and stir just enough to remove lumps Pour batter into saute pan | |
| Step 4 | |
| Raise oven temperature to 375F Remove vegetables from oven and let cool about ten minutes, then scoop vegetables evenly around over corn batter Top with grated cheese, and bake 20 minutes. A toothpick inserted should come out clean. | |
| Step 5 | |
| Let rest five minutes and cut into four wedges | |