So, I usually wind up scrambling to cook whatever veggie I have in the crisper drawer or the freezer. The problem with this habit is that it usually produces boring veggies. Recently I was introduced to a new product that I have to believe was developed with people like me in mind, Marzetti® Veggie Drizzle™ Finishing Sauce, which is made for adding a splash of flavor to any cooked vegetable AFTER it has been cooked!
This means no more boring last-minute veggie side dishes in my house.
Although what type of veggie you choose to use Veggie Drizzle Finishing Sauce on is entirely up to you (and I recommend experimenting), this helpful chart is a great place to start.
There are endless combinations to chose, but remember that however you veggie, there’s a new way to flavor! Be sure to look for Marzetti Veggie Drizzle Finishing Sauce in the produce section of the grocery store near the refrigerated pre-cut items; they need to be refrigerated, so you will not find them with the salad dressings.
Roasted Sweet Potatoes and Collard Greens with Honey Balsamic Veggie Drizzle
Roasted sweet potatoes topped with steamed collard greens and a honey balsamic drizzle.
Prep Time: 10 minutes
Cook Time: 90 minutes
Keywords: roast side entree greens sweet potatoes
Ingredients (serves 2)
- 2 large sweet potatoes
- 1 (6 to 8 ounce) bunch of collard greens
- 2 tablespoons Marzetti Honey Balsamic Veggie Drizzle Finishing Sauce, or to taste
Preheat oven to 375° F.
Scrub the sweet potatoes under cold water and pat them dry. Pierce all over with the tines of a for. Set on a baking sheet lined with parchment or foil (you could do this directly on the rack, but sweet potatoes tend to leak "syrup" as they roast, and this catches the drips). Slide into hot oven and bake until soft, about 90 minutes.
While the sweet potatoes are roasting, cut or rip the leaves of the collard greens off of their thick stems and rinse them. Set them into a large, wide pan and add 1/2 cup of water. Bring to a boil, then cover and reduce heat to a gentle simmer. Cook until the leaves are just tender and wilted, 5-8 minutes.
Carefully transfer the leaves to a colander and squeeze out as much water as you can. Slice or chop them.
Use a sharp knife to cut a slash across the top of the sweet potatoes, then push the ends of the potato towards each other to open; smash the flesh with a fork. Add a heaping portion of collard greens to the top each potato and finish by zig-zagging a tablespoon of the Marzetti Honey Balsamic Veggie Drizzle Finishing Sauce over the top of each one.
Serve alone or add a half cup of cooked beans, lentils, or farro per serving.