The kitchen is a sanctuary for foodies and home cooks where culinary arts meet the science of nutrition. Among the many vegetables that grace our tables, the sweet potato stands out, not just for its vibrant color and versatility but also for its rich nutrients. We're celebrating the sweet potato in all its roasted glory with this easy roasted sweet potatoes with rosemary recipe. Whether you're a fan of comfort foods or a health-conscious cook looking for the perfect paleo recipe, you're in for a delightful culinary adventure.
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Roasted Sweet Potatoes with Rosemary
Sweet potatoes have a history as colorful and diverse as their flesh – ranging from orange to purple. Indigenous to Central and South America, this root vegetable has traveled the world to become a staple in many cuisines. Packed with vitamins A, C, and E, sweet potatoes provide antioxidants that help protect your body's cells. They also offer a lower glycemic index than regular white potatoes, making them a favorite among those watching their blood sugar levels.
The marriage of the slightly sweet, earthy flavor of sweet potatoes with the aromatic, piney flavor of rosemary is a match made in heaven, for both your palate and your health. Rosemary contains compounds that are believed to boost the immune system and improve digestion. Together, they create a sumptuous dish that's as good for you as it is delicious.
To transform your roasted sweet potatoes into a well-rounded meal, consider these inspired pairing ideas. For an autumnal feast, match the sweet potatoes with a juicy, Pork Loin with Paprika. For a vegetarian delight, consider serving your roasted sweet potatoes alongside a Raw Kale Salad.
Ingredients
Serves: 3 Prep Time: 10 minutes Cook Time: 35 minutes
- 1 lb sweet potatoes or yams, cut into 1 inch cubes
- 1 large sprig rosemary, leaves picked
- 3 tablespoon cooking fat
- 5 cloves garlic, skin still on, but smashed
- Sea salt and freshly ground black pepper to taste
How to Make Roasted Sweet Potatoes with Rosemary
Preheat your oven to 425 F.
In a pot filled with salted cold water, place the sweet potato cubes and smashed garlic clovesand bring to a roiling boil. As soon as it boils, drain the potatoes in a colander and let steam and dry a bit in it. Discard the garlic.
Meanwhile, using a mortar and pestle, grind the rosemary leaves somewhat.
Heat a roasting pan on the stove top on a medium-low heat, add the fat, rosemary, sweet potato cubes and season with salt and pepper. Without cooking, mix everything well together.
More Veggie Side Dish Recipes
If you love veggie side dishes as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.
- Creamy Garlic Mushrooms Recipe
- Paleo Mashed Potatoes Recipe
- Slow-Cooked Garlic Artichokes
- Grilled Paprika Brussels Sprouts
- Eggplant, Zucchini, and Tomato Bake
📖 Recipe
Roasted Sweet Potatoes with Rosemary
Ingredients
- 1 lb sweet potatoes or yams cut into 1 inch cubes
- 1 large sprig rosemary leaves picked
- 3 tablespoon cooking fat
- 5 cloves garlic skin still on, but smashed
- Sea salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 425 F.
- In a pot filled with salted cold water, place the sweet potato cubes and smashed garlic cloves and bring to a roiling boil. As soon as it boils, drain the potatoes in a colander and let steam and dry a bit in it. Discard the garlic.1 lb sweet potatoes or yams, 5 cloves garlic
- Meanwhile, using a mortar and pestle, grind the rosemary leaves somewhat.1 large sprig rosemary
- Heat a roasting pan on the stove top on a medium-low heat, add the fat, rosemary, sweet potato cubes and season with salt and pepper. Without cooking, mix everything well together.3 tablespoon cooking fat, Sea salt and freshly ground black pepper to taste
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