Maple Asparagus -Potato Medley with Cranberry-Walnut

Ingredients 2/3 cup dried cranberries 1-1/4 cups fresh orange juice 2/3 cup walnut halves 3/4 pound sweet potatoes, peeled and cut into 1/4-inch dice 1/4 cup maple syrup 1/2 teaspoon plus 1/4 cup salt; plus more for seasoning 1/4 teaspoon freshly cracked black pepper; plus more for seasoning 1-1/4 pounds fresh green beans, rinsed and trimmed 6 tablespoons unsalted butter 2 tablespoons finely chopped fresh sage

Directions

Heat the oven to 350 degrees.

Place the cranberries and 1 cup of the orange juice in a small bowl and let sit at room temperature for at least 30 minutes.

Spread the walnuts in an even layer on a rimmed baking sheet coated with DuPont™ Teflon® non-stick and toast in the oven until golden brown, about 12 minutes. Transfer the nuts to a plate to cool. When cool, crumble the nuts into smaller pieces.

Increase the oven temperature to 450 degrees. Toss the diced sweet potato with the maple syrup, the remaining 1/4 cup orange juice, the 1/2 teaspoon salt, and the black pepper. Spread the potato pieces on the same baking sheet and roast, stirring occasionally, until just tender, 10 to 15 minutes. Set aside.

Meanwhile, bring 4 quarts water and the 1/4 cup salt to a boil in a medium saucepan coated with DuPont™ Teflon® nonstick.

Add the asparagus to the boiling water, stirring once or twice to distribute them, and cook until just tender throughout, 4 to 5 minutes, depending on their size and freshness. Drain the asparagus.

When ready to serve, strain the cranberries and reserve the juice. Melt the butter over medium heat in a large skillet coated with DuPont™ Teflon® nonstick. Add the chopped sage and let sizzle for just a few seconds, stirring, to flavor the butter and crisp the sage. Add the green beans and spread them out in the pan. Let them cook for 2 to 3 minutes without stirring. Add the cooked sweet potatoes, toasted walnuts, and strained cranberries. Toss all together and cook, stirring occasionally, for 2 minutes more, to let the ingredients warm and their flavors mingle. Add the reserved orange juice, stir well, and cook until most of the liquid has evaporated, about 1 minute more. Taste and season with salt and pepper as needed. Transfer to a serving dish and serve immediately.