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Honey Balsamic Roasted Sweet Potato with Collard Greens

This is a sponsored post written by me on behalf of Marzetti® Brand. All opinions are 100% mine.
Roasted Sweet Potato and Collard Greens with Marzetti Honey Balsamic Veggie Drizzle
I am basically the worst at making sure there is a good, healthy side dish at every meal. I hate to admit it, but it's true. I tend to focus all of my energy on making sure we have a delicious protein on the table, only to realize that I haven't prepared anything to serve alongside that protein as I'm about to put it on the plate. You'd think that since I know that I do this, I could easily change it...but it hasn't happened yet.

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.
Marzetti Veggie Drizzle Finishing Sauce
Since it comes in a variety of flavors, there is something for everybody. There is Thai Chili for those who like a splash of sweet and spicy, Garlic Parmesan if you're craving a bit of rich and savory, Lemon Basil adds a refreshing citrusy flavor, and Honey Balsamic adds a splash of sweet and savory. And at 20-45 calories per serving, it won't bust your healthy eating habits.

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.
Marzetti Veggie Drizzle Finishing Sauce Recommended Pairings Chart
I have to say, I'm pleasantly surprised by how delicious each of these varieties are and how well they complement vegetables that have been roasted, steamed, blanched and sauteed, or microwaved.  I made a sheet pan meal featuring red potatoes, green beans, and grape tomatoes with chicken breast tenderloins, and finishing it with the Garlic Parmesan sauce was what totally made the dish. Seriously, if you are looking for a place to begin, try the Garlic Parm zig-zagged over some roasted red potatoes. It will change your life.
Honey Balsamic Roasted Sweet Potato with Collard Greens
But you know what? While Veggie Drizzle has definitely saved my butt a few times, it's not only great as a way to jazz up an afterthought—it's also a delicious way to plan in advance. For example, these sweet potatoes. I love throwing some sweet potatoes into the oven to roast and then topping them with greens...and the Honey Balsamic Veggie Drizzle is the PERFECT way to finish them. They're delicious served just like that, or if you have some cooked beans, lentils, or whole grains hanging out, you can add those, as well.

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.
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Roasted Sweet Potato and Collard Greens with Marzetti Honey Balsamic Veggie Drizzle
by Heather Schmitt-Gonzalez
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.
Roasted Sweet Potato and Collard Greens with Marzetti Honey Balsamic Veggie Drizzle
Serve alone or add a half cup of cooked beans, lentils, or farro per serving.
Roasted Sweet Potato and Collard Greens with Marzetti Honey Balsamic Veggie Drizzle
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