This healthier take on a poutine will tempt the taste buds. Enjoy this iconic dish without the guilt!
|1 Pkg||(85 g) Maple Leaf® Ready Crisp® bacon bits|
|4||heirloom carrots, peeled and halved lengthwise|
|2||beets, peeled and cut into wedges|
|2||parsnips, peeled and halved|
|1||sweet potato, peeled and cut into wedges|
|1||yellow flesh potato, peeled and cut into wedges|
|1 cup||(250 mL) feta cheese, crumbled|
|2 tbsp||(30 mL) honey|
|2 tbsp||(30 mL) olive oil|
|2||large roasted red peppers from a jar, drained|
|1/2 cup||(125 mL) slivered almonds, toasted|
|2 tbsp||(30 mL) parsley, chopped|
|2 tbsp||(30 mL) sherry vinegar|
|1 tsp||(5 mL) smoked paprika|
|1/2 tsp||(2.5 mL) cayenne|
|1/2 cup||(125 mL) olive oil|
PREHEAT oven to 400 degrees.
PLACE vegetable onto a parchment lined baking sheet.
DRIZZLE with honey and olive oil and season with salt and pepper.
TOSS to coat.
ROAST vegetable for 20 to 25 minutes or until vegetable are soft when pierced and are browned.
MEANWHILE place red peppers, garlic, almonds, tomato paste, parsley, vinegar and spices into the base of a food processor.
PULSE until finely chopped.
WHILE motor is running drizzle olive oil and process until smooth.
ASSEMBLE poutine by placing vegetables onto a platter.
SPOON romesco sauce over top followed feta.
SPRINKLE bacon over top.
GARNISH with additional parsley.
Make romesco sauce up to one week ahead and refrigerate in an airtight container.
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