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Rosemary Roasted Sweet Potatoes

by Merle O'Neal featured in One-Pan Roasted Veggies 4 Ways

Inspired by food.com

Ingredients

for 4 servings

  • 3 sweet potatoes
  • 2 tablespoons
    oil
  • 1 tablespoon
    dried rosemary
  • 1 teaspoon
    salt
  • 1 teaspoon
    pepper
  • fresh parsley, chopped, for serving
    Calories 234
    Fat 7g
    Carbs 41g
    Fiber 6g
    Sugar 12g
    Protein 3g

Estimated values based on one serving size.

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Preparation

  1. Preheat the oven to 400°F (200ºC).
  2. Slice the top and bottom off of the sweet potatoes, and slice potatoes in half crosswise. Rest each half on the broader end, then slice 3 times vertically and horizontally. Turn the potatoes on their side and make 4 or five more slices, to form cubes.
  3. Transfer the sweet potatoes to a baking sheet, then add the oil, rosemary, salt, and pepper. Toss to coat evenly.
  4. Bake for 35-40 minutes, until the sweet potatoes are tender and starting to brown around the edges.
  5. Let cool for 5 minutes. Garnish with chopped parsley before serving.
  6. Enjoy!
 

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