HERB-ROASTED SWEET POTATOES
Roasted sweet potatoes are flavored with thyme, garlic and red pepper.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. In a medium bowl, toss the sweet-potato rounds with olive oil, thyme, garlic, red pepper, and salt.
- Transfer to a rimmed baking sheet, garnish with thyme sprigs, and place in oven. Roast until tender and starting to brown, 40 to 45 minutes. Transfer to a platter, and serve.
HERB ROASTED SWEET POTATOES
Holidays are coming and here is yet another sweet potato recipe. The thyme, garlic and red pepper gives great flavor to the sweet potatoes. Instead of olive oil try using Pam or No Oil. Just spray the slices on both sides then shake them in the zip lock bag with the herbs. Use Yams if you prefer.
Provided by Bergy
Categories Yam/Sweet Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees F.
- In a zip lock bag toss the sweet potatoes in the oil, thyme, garlic and pepper flakes.
- Transfer to a rimmed cookie sheet.
- Garnish with thyme sprigs and bake until tender, approximately 45 minutes.
- Serve hot.
MIXED ROASTED POTATOES WITH HERB BUTTER
Steps:
- Cut the potatoes into 2-inch cubes. Add them to a large pot, cover them with water and add salt to taste. Bring them to a boil, cook for 10 minutes, drain and cool. The potatoes will only be partially cooked and should be completely dry before you roast them.
- Preheat the oven to 400 degrees F. Toss the potatoes with the canola oil and spread them in one layer on a baking sheet. Roast until crispy and cooked through, about 45 minutes.
- While the potatoes are roasting, make the herb butter: Mix the softened butter with the parsley, thyme and rosemary and add salt and pepper to taste.
- When the potatoes are done, put them into a large bowl, toss with the herb butter and serve immediately.
HERB ROASTED POTATOES
Steps:
- Preheat oven to 400 degrees F.
- Cut the potatoes into halves or quarters, as long as they are all about the same size.
- Place the potatoes in a large bowl and add the garlic, sage, and crushed red pepper. Generously sprinkle with kosher salt and olive oil. (The potatoes will absorb a lot of oil and salt; they will taste bland if we don't go big here.)
- Lay the potatoes in a single layer on a sheet tray and roast in the preheated oven for 20 to 30 minutes. Check the potatoes halfway through the cooking process to rearrange so the potatoes will have even cooking time and get evenly browned. The potatoes should be nice and brown and really well flavored. Transfer to a serving bowl and serve.
- Hot potato!
HERB ROASTED SWEET POTATOES
Make and share this Herb Roasted Sweet Potatoes recipe from Food.com.
Provided by ohgal
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°.
- Place rimmed cookie sheet in oven. Cube the sweet potatoes into ¼" cubes. Roughly chop the Rosemary. Mix the EVOO, Rosemary, Smoked Paprika, Sugar, Salt, and Pepper in separate bowl. Add sweet potatoes and toss till evenly coated (be sure to vigorously shake them so the Kosher salt's sharp edges can score the sweet potatoes). Then place the sweet potatoes on pre-heated cookie sheet and roast for 30-40 minutes making sure to toss every once and while to ensure even browning. Remove from oven and serve immediately.
Nutrition Facts : Calories 214.5, Fat 13.7, SaturatedFat 1.9, Sodium 1217.4, Carbohydrate 22.3, Fiber 3.3, Sugar 6.3, Protein 1.7
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
GARLIC AND HERB ROASTED POTATOES AND SQUASH
Oven-roasting vegetables brings out maximum flavour, in my opinion. I eat these like potato chips - can't stop at just one.
Provided by evelynathens
Categories Potato
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 425F.
- Cover the bottom of a large baking sheet with aluminum foil.
- Place the potatoes and squash in a large bowl and toss with olive oil, rosemary, thyme, oregano, garlic, balsamico and salt and pepper to coat well.
- Transfer vegetables to large baking sheet and spread into a single layer, keeping any leftover oil from the bowl.
- Roast the vegetables until tender, turning every 15 minutes with a long-handled spoon, about 45 minutes to 55 minutes.
- The veggies should be tender on the inside and caramelized in places on the outside.
- Adjust seasoning to taste.
- Serve immediately.
Nutrition Facts : Calories 457.8, Fat 18.6, SaturatedFat 2.6, Sodium 636.7, Carbohydrate 70.8, Fiber 11.1, Sugar 6.5, Protein 7
HERB-ROASTED SWEET POTATO SKINS
Bake the potatoes until they are just tender and still a tad firm so they don't turn to mush and fall apart. These potato skins are a great side dish to meat, tofu or salmon. Try this the next time you bake sweet potatoes! From Whole Foods.
Provided by Sharon123
Categories Yam/Sweet Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F Pierce potatoes all over with a fork then arrange on a greased foil-lined baking sheet, cut sides down, and bake until tender but not mushy, about 30 minutes. Transfer to a plate and set aside until cool enough to handle; reserve foil-lined baking sheet.
- Arrange a rack in the oven about 6 inches from the heating element and preheat broiler. Scoop about half of the potato flesh from the skins, leaving a 1/2-inch thick wall around the edges and bottom of each half. (Reserve scooped out flesh for another use.) Cut each sweet potato shell lengthwise into 1/2-inch strips then arrange on the same foil-lined baking sheet in a single layer.
- In a small bowl, combine oil, parsley, oregano, rosemary, thyme, sage, salt and pepper then brush all over potato skins and broil until browned in parts and piping hot, 4 to 6 minutes total.
Nutrition Facts : Calories 174, Fat 6.9, SaturatedFat 1, Sodium 73.4, Carbohydrate 26.7, Fiber 4.2, Sugar 5.5, Protein 2.2
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