Spiralized Rosemary Roasted Sweet Potato Salad Food

SPIRALIZED ROSEMARY ROASTED SWEET POTATO SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; grease with nonstick spray.
• Cut sweet potato into ribbons using a spiralizer. Place in a large bowl.
• Whisk 1 1/2 tablespoon olive oil, rosemary, and 1/2 teaspoon salt together in a small bowl. Pour over sweet potato ribbons; toss to coat. Spread on the prepared baking sheet.
• Roast in the preheated oven, turning halfway, until ends begin to brown, 20 to 25 minutes. Let cool completely, about 10 minutes.
• Whisk remaining 2 tablespoons olive oil, lemon juice, honey, salt, and pepper in a bowl to make dressing.
• Divide spring mix among 3 plates. Top with cooled sweet potatoes. Garnish with Cheddar cheese and sunflower seeds. Drizzle dressing on top.

SWEET POTATOES ROASTED WITH GARLIC AND ROSEMARY

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.

ROASTED POTATO SALAD WITH CRISPY ROSEMARY

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the potatoes in a single layer on a baking sheet and roast them until tender when pierced with the tip of a knife, 35 to 40 minutes.
• In a bowl that is large enough to hold the potatoes, whisk together the sherry vinegar, mustard, capers and brine, and cornichons and brine. Whisk in the olive oil. Taste for seasoning.
• Heat the canola oil in a medium skillet over medium heat. When it is hot, add the rosemary sprigs. They should bubble and froth slightly. Allow the rosemary to cook until its green color pales slightly and the needles become crispy, 2 to 3 minutes. Use a slotted spoon to remove them carefully from the oil and put them on a kitchen towel to drain. Season them with 1 teaspoon of the salt.
• Halve the warm potatoes and add them to the bowl containing the dressing. As you mix, lightly crush them with the tines of a fork. Season with the remaining 2 teaspoons of salt. Flake the crispy rosemary needles from the stems over the potatoes. Discard the stems. Serve immediately.

ROSEMARY ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
• Remove the potatoes from the oven, season to taste, and serve.

ROSEMARY ROASTED SWEET POTATOES RECIPE BY TASTY

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!

ROASTED ROSEMARY SWEET POTATOES

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.

ROSEMARY ROASTED-POTATO SALAD

Steps:

• Preheat oven to 450 degrees.
• In a large mixing bowl combine potatoes, onion wedges, 2 tablespoons of the olive oil, rosemary, garlic, salt, and black pepper.
• Toss potato mixture to coat well; arrange in a single layer in a greased shallow roasting pan.
• Roast, uncovered, for 25 to 30 minutes or until potatoes are tender and lightly browned, stirring mixture twice.
• Transfer roasted potato mixture to a large bowl; set aside.
• In a small bowl whisk together balsamic vinegar and remaining 2 tablespoons olive oil.
• Pour mixture over roasted potato mixture.
• Add red pepper pieces; toss gently to coat.
• Turn potato salad into serving bowl.
• Sprinkle with pine nuts.
• Serve warm or at room temperature.

ROSEMARY SPIRALIZED POTATOES

Steps:

• Preheat oven to 450. Prepare a lined baking sheet with parchment paper or a silpat liner.
• Spiralize potatoes on noodle blade (you want them to be thin and round like spaghetti)
• With a scissors, roughly trim all potato noodles until they are in smaller pieces (You don't want them to be too big/long!)
• Squeeze excess water out of potato noodles with paper towels or a dish towel. Make sure to get as much water out of them as possible
• In a bowl, toss potato noodles with olive oil, salt, pepper, and rosemary until coated (you can use your hands or tongs)
• Lay potato noodles on lined baking sheet. Bake at 450 for 35-40 minutes, tossing noodles every 10 minutes. Every oven is different and may need more or less time, so watch your potatoes towards the end! You can broil the potatoes on high for 2 minutes to get extra crispy at the end if you would like.

SPIRALIZED ROSEMARY ROASTED SWEET POTATO SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; grease with nonstick spray.
• Cut sweet potato into ribbons using a spiralizer. Place in a large bowl.
• Whisk 1 1/2 tablespoon olive oil, rosemary, and 1/2 teaspoon salt together in a small bowl. Pour over sweet potato ribbons; toss to coat. Spread on the prepared baking sheet.
• Roast in the preheated oven, turning halfway, until ends begin to brown, 20 to 25 minutes. Let cool completely, about 10 minutes.
• Whisk remaining 2 tablespoons olive oil, lemon juice, honey, salt, and pepper in a bowl to make dressing.
• Divide spring mix among 3 plates. Top with cooled sweet potatoes. Garnish with Cheddar cheese and sunflower seeds. Drizzle dressing on top.