SWEET POTATOES ROASTED WITH GARLIC AND ROSEMARY
Crispy on the outside, soft and delicate on the inside with the nutty taste of roasted garlic and the freshness of rosemary is the perfect side dish to any meat or fish. Try this tonight!
Provided by Penny Stettinius
Categories Yam/Sweet Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees.
- Put the chopped garlic in 1 TBS of the olive oil with half of the rosemary on the side to use later.
- Toss the potato pieces with olive oil, half of the rosemary, and salt and pepper.
- Bake for 20 minutes, tossing occasionally in order to crisp the outsides.
- Toss with the garlic and remaining rosemary and continue to bake until the potatoes are soft on the inside, about 15 minutes more.
ROSEMARY ROASTED SWEET POTATOES RECIPE BY TASTY
Here's what you need: sweet potatoes, oil, dried rosemary, salt, pepper, fresh parsley
Provided by Merle O'Neal
Categories Sides
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F (200ºC).
- 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.
- Transfer the sweet potatoes to a baking sheet, then add the oil, rosemary, salt, and pepper. Toss to coat evenly.
- Bake for 35-40 minutes, until the sweet potatoes are tender and starting to brown around the edges.
- Let cool for 5 minutes. Garnish with chopped parsley before serving.
- Enjoy!
Nutrition Facts : Calories 234 calories, Carbohydrate 41 grams, Fat 7 grams, Fiber 6 grams, Protein 3 grams, Sugar 12 grams
ROASTED SWEET POTATOES AND GARLIC WITH ROSEMARY
Steps:
- Preheat oven to 425 degrees.\ Arrange the sweet potatoes and garlic in a shallow flameproof baking dish large enough to hold them in a single layer. Add just enough water to cover the vegetables. Bring the water to a boil over medium high heat and simmer for 2 minutes. Drain in a colander.
- In a baking dish, combine the oil and butter and melt the butter over medium heat. Remove from the heat, add the potatoes and garlic, rosemary, and salt and pepper to taste and toss to coat. Spread the potatoes in a single layer and roast on the lowest rack of the oven, turning them occasionally, for 25 to 30 minutes, or until golden brown. Transfer to a heated serving bowl and serve at once.
ROASTED ROSEMARY SWEET POTATOES
These rosemary sweet potatoes are simply one of the best recipes we've ever made. Roasting them brings out all of the wonderful sweetness! -Kristin Stone, Little Elm, Texas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Place all ingredients in a large bowl; toss to coat. Line a 15x10x1-in. baking pan with foil; grease foil. Place sweet potatoes in a single layer in prepared pan. Bake, covered, for 20 minutes. Uncover and bake until golden brown, 10-12 minutes longer, turning once.
Nutrition Facts : Calories 209 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 322mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 5g fiber), Protein 3g protein.
ROSEMARY ROASTED POTATOES AND PARSNIPS
A combination of crispy roasted root vegetables is an essential part of any British roast dinner. I heap them all together on a serving dish and let my guests serve themselves. The vegetables can be prepared and parboiled, then set aside until you're ready to pop them into the oven to roast.
Provided by Food Network
Categories side-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat your oven to 350 degrees F (180 degrees C/Gas mark 4).
- Put the potatoes, sweet potatoes and parsnips into a large pot of cold salted water. Bring to a boil, then turn the heat down to a gentle simmer. Cook for 5 minutes and then drain in a colander. (If you are preparing ahead of time, you can now set the vegetables aside, or keep them in the fridge until you are ready to roast.)
- Pour the vegetable oil into a large roasting pan and heat it in the oven for 5 minutes. Add the vegetables to the hot oil and toss to coat. Sprinkle with the salt and pepper and add the rosemary sprigs. Carefully toss again.
- Pop the vegetables in the oven and roast for 30 minutes. Turn the vegetables and add the garlic, then roast until the vegetables are crispy and golden on the outside, about 30 minutes more.
CRISPY ROASTED ROSEMARY SWEET POTATOES RECIPE - (4.1/5)
Provided by jads8627
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F. Combine melted butter, oil and crushed rosemary in a small bowl. Pour 2 tablespoons of butter-oil mixture in the bottom of a 2-quart baking dish. Arrange potato slices vertically in the dish. Add a sliver of shallot between every few slices of potato. Brush top with remaining butter-oil mixture. Season generously with salt and pepper. Cover dish with foil and roast for 1 hour, covered, until potatoes are tender (If your potato slices are thicker than shown, you may need to increase cooking time). Increase oven heat to 450 degrees F. Remove foil and roast another 10-15 minutes, until tops of potatoes are browned and crisp.
ROASTED SWEET POTATOES WITH DIJON & ROSEMARY
After moving to Alabama, I learned my friends and co-workers love sweet potatoes. I roast the potatoes with Dijon, fresh rosemary and a touch of honey. -Tamara Huron, New Market, Alabama
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Peel and cut each sweet potato lengthwise into 1/2-in.-thick wedges; place in a large bowl. Mix remaining ingredients; drizzle over potatoes and toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast 25-30 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 170 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 217mg sodium, Carbohydrate 26g carbohydrate (12g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
THYME ROASTED SWEET POTATOES
Sweet potatoes at their easiest! The potatoes slices need to be in single layer against the pan, not on top of one another. Great for a dinner party! Herbes de Provence with thyme or rosemary sprigs can be used instead of just thyme leaves. Serve warm or at room temperature with sprigs for garnish.
Provided by hhsandy
Categories Side Dish Vegetables Sweet Potatoes
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Combine sweet potatoes, thyme, olive oil, garlic, salt, and red pepper flakes in a bowl until evenly coated. Arrange coated sweet potato slices in a single layer on a rimmed baking sheet or 9x13-inch baking dish.
- Place baking sheet on the top rack of preheated oven; roast until sweet potatoes are tender and slightly browned, about 40 minutes.
Nutrition Facts : Calories 296.6 calories, Carbohydrate 48.3 g, Fat 10.4 g, Fiber 7.5 g, Protein 4.1 g, SaturatedFat 1.5 g, Sodium 366.3 mg, Sugar 9.6 g
ROASTED SWEET POTATOES WITH ROSEMARY AND ORANGE
Make and share this Roasted Sweet Potatoes With Rosemary and Orange recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Protein
Time 1h5m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°; wash sweet potatos well and dry with a clean cloth; slice each potato in half lengthwise.
- Oil a glass baking dish or a standard baking sheet with sides.
- Pour 1 tablespoon oil into a small bowl (pour less oil than you think you'll need and add more if you think you run low).
- Dip your fingers into the oil and rub oil over each sweet potato half, both the cut surface and the skin.
- When each potato half is coated, place it in the dish cut side up.
- Coarsely chop the rosemary and sprinkle it over the potatoes; sprinkle with salt and pepper to taste.
- Slide pan into oven and roast the potatoes for 40-50 minutes.
- When the potatoes are just about ready, roll the orange between your palm and the countertop to get the juices flowing, then juice the orange and set the juice aside (if you like, you can zest the orange before juicing and toss a tiny bit of zest into the juice).
- As soon as the potatoes come out of the oven, score the cut surface of each potato using a sharp knife, making a slight checkerboard pattern; spoon a little juice over the top of each potato; don't drown them, just give them a bright hit of citrus to balance the rosemary, salt, and pepper.
- Cool potatoes 10 minutes before serving.
Nutrition Facts : Calories 142.6, Fat 0.1, Sodium 71.5, Carbohydrate 33.9, Fiber 5.5, Sugar 11.6, Protein 2.7
ROSEMARY-ROASTED SWEET-POTATO WEDGES
Categories Herb Potato Side Roast Quick & Easy Low Cal Winter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 3
Steps:
- Preheat oven to 400°F.
- Cut potatoes lengthwise into 3/4-inch-thick slices. In a large shallow baking pan heat butter in oven 2 minutes, or until melted. Add potatoes, tossing to coat, and sprinkle with rosemary and salt and pepper to taste. Roast potatoes in middle of oven, gently tossing with a metal spatula halfway through roasting time, 20 minutes total, or until tender.
HONEY AND ROSEMARY SWEET POTATOES
Baked until chewy on the outside and soft on the inside, these are a perfect balance of salty and sweet. The rosemary makes them addictive.
Provided by Coco
Categories Side Dish Vegetables Sweet Potatoes
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil or parchment paper.
- Mix the olive oil, honey, rosemary, salt, and black pepper together in a large bowl, and stir the sweet potato cubes in the mixture to coat. Remove sweet potato cubes with a slotted spoon, and arrange in a single layer on the prepared baking sheet.
- Bake in the preheated oven until tender, about 45 minutes. Turn oven heat up to 450 degrees F (230 degrees C) and bake until browned, another 15 minutes.
Nutrition Facts : Calories 279.6 calories, Carbohydrate 57.7 g, Fat 4.7 g, Fiber 7 g, Protein 3.7 g, SaturatedFat 0.7 g, Sodium 513.4 mg, Sugar 21.1 g
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