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Fall Skillet Roasted Vegetables with Sage

This dish involves roasting a mixture of sweet potatoes, apples, and seasonal vegetables in a skillet, seasoned with fresh sage and warming spices. The final dish has a crispy, caramelized exterior with tender, flavorful greens and fruit, served as a rustic, colorful one-pan meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium sweet potatoes peeled and cubed
  • 2 apples Granny Smith apples cored and sliced
  • 1 head kale stems removed, torn into pieces
  • 3 tablespoons olive oil divided
  • 2 teaspoons fresh sage chopped
  • 1 teaspoon cinnamon
  • to taste salt and pepper

Equipment

  • Skillet or large ovenproof pan
  • Sharp Knife
  • Cutting Board
  • Measuring spoons

Method
 

  1. Preheat your oven to 425°F (220°C). Toss the cubed sweet potatoes and apple slices with 1 tablespoon of olive oil, the chopped sage, cinnamon, salt, and pepper until evenly coated.
  2. Spread the seasoned sweet potatoes and apples in an even layer in a preheated ovenproof skillet or pan.
  3. Roast in the oven for about 20-25 minutes, until the sweet potatoes are golden and tender, and the apples start to caramelize around the edges.
  4. Remove the skillet from the oven and drizzle 1 tablespoon of olive oil over the roasted mixture. Toss in torn kale pieces for texture and color. Mix gently to combine.
  5. Return the skillet to the oven and roast for another 8-10 minutes, until the kale is wilted and slightly crispy around the edges.
  6. Remove from the oven, give everything a gentle stir, and taste for seasoning, adding more salt or pepper if needed. The vegetables should be tender, with caramelized edges and a fragrant aroma of sage and spices.

Notes

Serve immediately for the best texture and flavor. Optional: sprinkle with toasted nuts or a drizzle of honey for added depth.