Garlic Rosemary Roasted Sweet Potatoes (Printable Version)
Tender sweet potatoes roasted until caramelized with garlic and rosemary for a savory side dish.
# Ingredient List:
→ Vegetables
01 - 1.5 lbs sweet potatoes, peeled and cut into 1-inch cubes
02 - 3 cloves garlic, minced
→ Herbs & Spices
03 - 2 tablespoons fresh rosemary, finely chopped
04 - 1 teaspoon sea salt
05 - ½ teaspoon freshly ground black pepper
→ Oils
06 - 3 tablespoons olive oil
# How to Make It:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, combine sweet potatoes, garlic, rosemary, salt, pepper, and olive oil. Toss until the sweet potatoes are evenly coated.
03 - Spread the sweet potatoes in a single layer on the prepared baking sheet.
04 - Roast for 25-30 minutes, turning once halfway through, until sweet potatoes are golden brown and tender.
05 - Remove from oven and serve hot, garnished with extra rosemary if desired.
# Expert Advice:
01 -
- The natural sweetness of the potatoes balances perfectly with savory herbs
- They reheat beautifully for meal prep lunches throughout the week
- The recipe uses simple ingredients you probably already have in your pantry
02 -
- Overcrowding the pan creates steaming instead of roasting, so use two pans if needed
- The smaller you cut the cubes, the faster they cook and crisp up beautifully
- Letting them rest for a few minutes after roasting helps the flavors settle and intensify
03 -
- Cut your cubes as uniformly as possible so everything roasts at the same rate
- Leave the skin on if you want extra fiber and a slightly earthier taste