Roasted sweet potatoes & onions are tossed with oil and spices and then baked in the oven for a perfect sweet and savory side dish! In fact, it is so versatile that it pairs well with practically any entree! While they can easily be enjoyed by themselves, you can also add them to salad, tacos, or bowls for an easy upgrade to your favorite recipes!
1tablespoonfresh parsley(chopped for garnish, optional)
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Instructions
To get started, preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
Add your peeled and diced sweet potatoes, diced onion, and minced garlic.
Sprinkle the garlic powder, thyme, salt, and pepper on top of the vegetables, and then drizzle with the extra virgin olive oil (EVOO). Gently toss until all of the veggies are well coated.
Roast in the oven at 450°F (230°C) for 30-35 minutes, stirring the vegetables every 10-15 minutes or so in order to prevent burning.
Once the sweet potatoes are fork-tender, remove your baking sheet from the oven and serve immediately garnished with fresh parsley, if desired.
Notes
I love using this seasoning combination for a delicious and savory meal. However, you can play around with different spices like cumin, garam masala, chili powder, or paprika!
To store: Keep any leftovers in an airtight container in the fridge for up to 5 days.
To reheat: Reheat in small bursts in the microwave or in the oven.