Ingredients
Directions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Boil the sweet potatoes and beets: In a large stovetop pan, add enough water to cover the beets and sweet potatoes. Bring to a boil. Boil for 10 minutes (just enough to soften to put on the skewers).
Drain the beets and sweet potatoes and let cool.
In the meantime, add the date paste, lemon, cinnamon, and nutmeg to a small bowl and stir well. Add enough water (4–6 tablespoons) to turn the paste into a maple syrup consistency.
Assemble your skewers: Alternating sweet potato, apple, beet, pear, and fig make your skewers. You should use two pieces of each vegetable and fruit per skewer.
With a pastry brush, brush the date paste mixture on all sides of the vegetables and fruit on each skewer.
Sprinkle each skewer with a pinch of salt, if desired.
Place the skewers on the parchment paper-lined baking sheet.
Bake for 20 minutes, flip the fruit and veggie skewers, then bake for an additional 20 minutes.
Chef's Notes
Substitutions
Have other hardy fruits and vegetables on hand? Feel free to either add them to the skewer or substitute the fruits and vegetables in the recipe with them. Others that would work well include Brussels sprouts, carrots, peaches, and pineapple.
If you don’t have date paste on hand, use ¼ cup of maple syrup.
To reduce the sugar content in this recipe, you can either halve the serving size or use less date paste, adjusting it to between 2 tablespoons and 1/4 cup.
Enjoy on the grill
If you have a grill, cook these on medium heat with the lid closed, flipping throughout, for about 30 minutes (preheat the grill for 10–15 before adding the skewers).
Storage
Store fruit and veggie skewers in an airtight container in the refrigerator for up to 4 days.
Ingredients
Directions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Boil the sweet potatoes and beets: In a large stovetop pan, add enough water to cover the beets and sweet potatoes. Bring to a boil. Boil for 10 minutes (just enough to soften to put on the skewers).
Drain the beets and sweet potatoes and let cool.
In the meantime, add the date paste, lemon, cinnamon, and nutmeg to a small bowl and stir well. Add enough water (4–6 tablespoons) to turn the paste into a maple syrup consistency.
Assemble your skewers: Alternating sweet potato, apple, beet, pear, and fig make your skewers. You should use two pieces of each vegetable and fruit per skewer.
With a pastry brush, brush the date paste mixture on all sides of the vegetables and fruit on each skewer.
Sprinkle each skewer with a pinch of salt, if desired.
Place the skewers on the parchment paper-lined baking sheet.
Bake for 20 minutes, flip the fruit and veggie skewers, then bake for an additional 20 minutes.
