I love using fresh herbs in my cooking, but rosemary isn’t consistent in my rotation. I’m not sure why, but sometimes, I just don’t love it, whereas other times, I can use it everyday for weeks.
Basil, savory, and thyme are my top picks and rosemary… I don’t know, maybe it’s a winter thing? Is this just me?
Anyway, I clearly had a hankering for it and now it’s back in rotation. I’m going to chalk it up to the season. And I love it with apples, which I love using in savory dishes, which I love in the fall and winter…
So here’s something for you with all that combined.
Rosemary Roasted Brussels Sprouts, Sweet Potatoes, Apples, and Tofu
You can’t go wrong highlighting the flavors of fall in this easy dish. It works well as both a main course or side dish, depending on what you’re serving with it. For me, I love pairing it with some warm Maple-Kissed Cornbread from my first book and a quick kale skillet.
2 tablespoons extra-virgin olive oil
2 tablespoons minced fresh rosemary
1 teaspoon packed finely grated orange zest
1 1/2 pounds Brussels sprouts, trimmed and cut in half
1 1/2 pounds sweet potatoes, cut into 1-inch cubes (about 2 medium)
1 pound (454g) extra-firm tofu, cut into 3/4-inch cubes
2 large sweet-tart baking apples, such as Mutsu, cut into 1 1/2-inch cubes
Fine sea or Himalayan salt
Freshly ground pepper
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
Put the olive oil, rosemary, and orange zest in a small bowl. Whisk well to combine. Add the Brussels sprouts, sweet potatoes, tofu, and apples. Gently toss to coat. Transfer the mixture to the prepared baking sheet in a single layer. Sprinkle with salt and pepper.
Bake for approximately 35 minutes, stirring twice, until the vegetables are tender and cooked through, and the tofu and vegetables are golden brown. Serve warm.