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Prep
Difficulty
Easy
Time
Estimate
over 1 hour
Soak the figs and prepare the brisket. Once the brisket is in the oven, start the sweet potatoes, carrots, apples and onions. Once those are cooking away, thinly slice the beets and fry up in a sauté pan of oil.
Dried figs & red wine help melt brisket into flavorful tenderness. This recipe takes very little skill, but a few hours to let it roast in the oven. You can even make this a day or two in advance and heat about 30 minutes before serving. The longer this has under heat the more the fibers will break down into deliciousness. Plan on about 3/4 pound per person and at least 45 minutes per pound to roast.
Slowly roasted with a bit of broth or orange juice, sweet & savory meld together in this simple side dish perfect to serve with a roast or pair with a salad for a vegan meal.
At the start of spring or fall, baby beets arrive and if you are lucky they will still have their greens attached looking oh so charming. With a rough scrub and a sharp knife these thin beet slices sear up to quickly become salty-olive oil-chip-like. If you enjoy Kale Chips- these are rather reminiscent.
