ROASTED SWEET POTATOES WITH CHIMICHURRI
Roasted Sweet Potatoes with Chimichurri is a vibrant and delicious side dish! Super healthy with baked sweet potato fries and herb packed chimichurri sauce.
Provided by Samantha
Categories Side Dish
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 425° F.
- Toss sweet potatoes and 2 tbsp of olive oil on a baking sheet. Season with salt and pepper. Bake for 25-30 minutes flipping once.
- Meanwhile, blend herbs, garlic and vinegar in a blender or food processor until chopped. With motor running slowly add remaining olive oil and process until combined. Season to taste with salt and pepper.
- Spoon chimichurri onto a plater and top with roasted sweet potatoes or serve alongside fries as a dip.
ROASTED SWEET POTATOES WITH CHIMICHURRI
Seasoned sweet potatoes are roasted until golden brown and then tossed with a fresh herb Chimichurri sauce for the perfect side dish.
Provided by Our Best Bites
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees.
- Place parsley, cilantro, oregano, garlic, lime juice, red wine vinegar, salt, and pepper in a small food processor. (Alternately, you may chop everything by hand very finely.) Process until finely chopped and then transfer to a small bowl. Add in pepper flakes (if using) and olive oil and stir to combine. May add additional olive oil for desired consistency. Set aside.
- Place chopped sweet potatoes in a large bowl and drizzle with olive oil. Sprinkle on seasonings and stir to coat. Place potatoes on large rimmed baking sheet and bake for 30-35 minutes, or until toasted and tender.
- When finished, toss with Chimichurri and serve immediately. Yields 6, 1/2-cup servings.
Nutrition Facts : ServingSize 6
ROASTED SWEET POTATOES WITH SPECK AND CHIMICHURRI
Provided by Michael Sheerin
Categories Herb Side Roast Thanksgiving Kid-Friendly Quick & Easy High Fiber Ham Root Vegetable Sweet Potato/Yam Fall Parsley Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Toss sweet potatoes and 2 tablespoons oil on a large rimmed baking sheet; season with salt and pepper. Roast, turning once, until tender, 25-30 minutes.
- Meanwhile, pulse cilantro, parsley, oregano, thyme, and garlic in a food processor until finely chopped. With motor running, slowly add vinegar and remaining 1/4 cup oil and process until combined; season with salt and pepper.
- Spoon chimichurri onto a serving platter and top with sweet potatoes and Speck.
ROASTED SWEET POTATOES WITH HONEY AND CINNAMON
Tyler Florence's Roasted Sweet Potatoes from Food Network are made even sweeter and stickier with honey, cinnamon and 30 minutes in a hot oven.
Provided by Tyler Florence
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F.
- Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
- Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.
Nutrition Facts : Calories 304 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 216 milligrams, Carbohydrate 41 grams, Fiber 5 grams, Protein 2 grams, Sugar 24 grams
CRISPY SMASHED POTATOES WITH CHIMICHURRI DRESSING
Steps:
- Preheat the oven to 400 degrees F.
- Add the potatoes and 1/4 cup salt to a large stockpot fitted with a strainer filled with water. Bring to a boil, then reduce to a simmer. Cook the potatoes until fork-tender, about 20 minutes. Using the strainer, remove the potatoes from the water and set aside to drain.
- Add 1/4 cup oil to a baking sheet and coat generously. Gently dump or transfer the potatoes to the baking sheet using tongs. Smash the potatoes with a potato masher until the tops crack open. Drizzle with oil and season with salt and pepper.
- Bake until golden brown, about 30 minutes. Transfer the potatoes to a platter. Top with chimichurri as desired.
- Add the garlic, cilantro and parsley to a medium bowl and stir to combine. Add enough oil for the desired consistency. Season with salt. Set aside.
OVEN ROASTED SWEET POTATOES
My Granny made this for Easter dinner. We were all sitting at the table commenting on how delicious it was. She sat down took a bite and sighed, Ahhh, I'll never make this again. We all told her she was crazy and asked for the recipe.
Provided by CATICALIC
Categories Side Dish Vegetables Sweet Potatoes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Mix sweet potatoes, sweet onion, and garlic in a bowl. Drizzle olive oil over the mixture and toss to coat; pour into a shallow roasting pan.
- Roast sweet potato mixture in preheated oven, turning frequently, until the vegetables are soft and golden brown, 30 to 35 minutes. Drizzle balsamic vinegar over the vegetables; season with salt and pepper.
Nutrition Facts : Calories 223.6 calories, Carbohydrate 31.3 g, Fat 10.2 g, Fiber 4.7 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 114.8 mg, Sugar 7.7 g
CHIMICHURRI ROASTED POTATOES
These potatoes are a great side dish all year round. They stand up to grilled and roasted meats very well. Sometimes I add a chopped cherry pepper to the chimichurri to add a little heat and color.
Provided by JennCrippen
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 420 degrees F (215 degrees C). Line a baking sheet with parchment paper.
- Place cubed potatoes in a large bowl and cover with cold water. Soak for at least 5 minutes.
- Drain water from potatoes and pat potatoes dry with paper towels or a clean kitchen towel. Return potatoes to the bowl and add 2 tablespoons olive oil and generous pinches of salt and pepper. Transfer potatoes to the prepared baking sheet and spread them out evenly.
- Bake in the preheated oven until browned on the bottom and edges, about 35 minutes.
- Meanwhile, prepare the chimichurri by combining parsley, basil, garlic, 2 tablespoons olive oil, vinegar, and a pinch of salt in a bowl. Stir together and let sit while potatoes finish baking.
- Remove potatoes from the oven and transfer to a large serving bowl. Add chimichurri to hot potatoes and mix until covered.
Nutrition Facts : Calories 290.8 calories, Carbohydrate 38.7 g, Fat 14 g, Fiber 4.3 g, Protein 5 g, SaturatedFat 2 g, Sodium 58.3 mg, Sugar 2.4 g
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