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A Sweet and Savory way to roast Sweet Potatoes.

Happy Meatless Monday everyone! This Meatless Monday I have a delicious sweet potato side dish for you. As they have been in season, I have been buying them in bulk… seriously.

Sweet potatoes are so delicious and incredibly good for you. Their sweetness is what sets them apart from regular ol’ white potatoes. I love cooking with them any way possible, though roasting them, is probably one of the easiest. The balsamic vinegar adds a different kind of sweetness with a tang and the walnut oil add richness and a wonderful fall flavor. Paired with a bowl of quinoa this is a great light lunch any Meatless Monday, or would be a perfect addition to a Thanksgiving spread.

However you eat it, I hope you enjoy this simple yet delicious dish.

The Innards:

  • 2 Sweet Potatoes, peeled and diced
  • 1 medium Yellow Onion, chopped
  • 1 TBSP Walnut Oil
  • 2 TBSP Balsamic Vinegar
  • 1 TBSP dried Rosemary
  • Salt + Pepper

Servings: 4

Prep Time: 10 minutes

Cooking Time: 30 minutes

Calories per serving (1/4 of this recipe)- 120, Fat – 7, Carbs – 15, Protein – 1.5

How to Cook it:

1. Preheat oven to 400 degrees.

2. Peel and chop sweet potatoes into cubes, and chop the onion into large chunks about the same size as potatoes so they will cook evenly.

3. Place the onions, potatoes, oil, vinegar, rosemary, salt and pepper into a large plastic bag and shake it up to evenly coat everything.

(I almost always season veggies this way because it seems to be the easiest mess free way to do so)

4. Spread out the onions and potatoes on a foil lined sheet and place in the oven for 45 minutes stirring occasionally, until the potatoes are cooked through and have reached your desired level of crispiness.

Serve warm and enjoy!

Bon Appétit!