Description
Cooler fall evenings are perfect for roasting all kinds of veggies in the oven, and sweet potatoes and onions are a tasty, crowd-pleasing combo.
Ingredients
- 4 Medium Sized Sweet Potatoes, Peeled And Cut Into Bite Sized Pieces
- 1 Large Sweet Onion, Chopped Into Sizes Similar To Potatoes
- 3 Tablespoons Olive Oil
- 1 Tablespoon Fresh Rosemary, Chopped
- Kosher Salt And Pepper To Taste
- 4 Medium Sized Sweet Potatoes, Peeled And Cut Into Bite Sized Pieces
- 1 Large Sweet Onion, Chopped Into Sizes Similar To Potatoes
- 3 Tablespoons Olive Oil
- 1 Tablespoon Fresh Rosemary, Chopped
- Kosher Salt And Pepper To Taste
Preparation
Preheat oven to 400 F. Combine potatoes and onion in a bowl. Add olive oil and toss to coat evenly. Sprinkle rosemary, salt and pepper on potato mixture and stir to combine.
Pour potato mixture on a cookie sheet in a single layer and roast in the oven for 25-30 minutes, flipping potatoes and onions halfway through. Depending on the size of your potato and onion pieces, they may cook faster or slower. Keep an eye on them so they don’t burn.
Remove from oven and season to taste with additional salt and pepper.
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