Maple Asparagus -Potato Medley with Cranberry-Walnut

Servings: 6 to 8 

Every minute you can save in holiday preparations is welcome. This is one of those recipes that provide your vegetable and starch all in one. Plus, it can be started ahead of time by cooking the asparagus in advance.



2/3 cup dried cranberries
1-1/4 cups fresh orange juice
2/3 cup walnut halves
3/4 pound sweet potatoes, peeled and cut into 1/4-inch dice
1/4 cup maple syrup
1/2 teaspoon plus 1/4 cup salt; plus more for seasoning
1/4 teaspoon freshly cracked black pepper; plus more for seasoning
1-1/4 pounds fresh green beans, rinsed and trimmed
6 tablespoons unsalted butter
2 tablespoons finely chopped fresh sage

Maple Asparagus-Potato Medley with Cranberry-Walnut recipe 


Heat the oven to 350 degrees.

Place the cranberries and 1 cup of the orange juice in a small bowl and let sit at room temperature for at least 30 minutes.

Spread the walnuts in an even layer on a rimmed baking sheet coated with Teflon™ non-stick and toast in the oven until golden brown, about 12 minutes. Transfer the nuts to a plate to cool. When cool, crumble the nuts into smaller pieces.

Increase the oven temperature to 450 degrees. Toss the diced sweet potato with the maple syrup, the remaining 1/4 cup orange juice, the 1/2 teaspoon salt, and the black pepper. Spread the potato pieces on the same baking sheet and roast, stirring occasionally, until just tender, 10 to 15 minutes. Set aside.

Meanwhile, bring 4 quarts water and the 1/4 cup salt to a boil in a medium saucepan coated with Teflon™ nonstick.

Add the asparagus to the boiling water, stirring once or twice to distribute them, and cook until just tender throughout, 4 to 5 minutes, depending on their size and freshness. Drain the asparagus.

When ready to serve, strain the cranberries and reserve the juice. Melt the butter over medium heat in a large skillet coated with Teflon™ nonstick. Add the chopped sage and let sizzle for just a few seconds, stirring, to flavor the butter and crisp the sage. Add the green beans and spread them out in the pan. Let them cook for 2 to 3 minutes without stirring. Add the cooked sweet potatoes, toasted walnuts, and strained cranberries. Toss all together and cook, stirring occasionally, for 2 minutes more, to let the ingredients warm and their flavors mingle. Add the reserved orange juice, stir well, and cook until most of the liquid has evaporated, about 1 minute more. Taste and season with salt and pepper as needed. Transfer to a serving dish and serve immediately.