Thyme Roasted Sweet Potatoes Food

OVEN ROASTED SWEET POTATOES AND ROASTED BRUSSELS SPROUTS RECIPE

Steps:

• Preheat your oven to 400 degrees F.
• Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.
• Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl.
• Smash 2 cloves of garlic and add it to the bowl.
• Pour 1/3 cup olive oil over the vegetables.
• Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.
• (Line a large sheet pan with foil if you want super easy cleanup)
• Drizzle a little olive oil onto the sheet pan and rub it all over the pan (or foil) with your hand. Or you could spray it really well with nonstick spray.
• Pour the veggies onto the pan.
• Roast at 400 for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily.
• Place the veggies in a serving bowl and toss with 1-2 tablespoons red wine vinegar to taste. Garnish with fresh thyme if you want. Eat hot!

THYME ROASTED SWEET POTATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine sweet potatoes, thyme, olive oil, garlic, salt, and red pepper flakes in a bowl until evenly coated. Arrange coated sweet potato slices in a single layer on a rimmed baking sheet or 9x13-inch baking dish.
• Place baking sheet on the top rack of preheated oven; roast until sweet potatoes are tender and slightly browned, about 40 minutes.

ROASTED SWEET POTATOES AND VEGETABLES WITH THYME AND MAPLE SYRUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Scatter pieces of sweet potato, carrot, and parsnip onto a jelly roll pan; drizzle with olive oil and season with salt and black pepper.
• Roast in the preheated oven until vegetables are partially soft, about 30 minutes. Scatter thyme sprigs over vegetables and drizzle with maple syrup. Return to oven and bake until vegetables are soft, about 15 more minutes.

THYME-ROASTED SWEET POTATOES

Steps:

• Preheat oven to 450°F. In large mixing bowl, combine all ingredients and toss. Arrange potato slices in single layer on heavyweight rimmed baking sheet or in 13x9-inch baking dish. Place on top rack of oven and roast until tender and slightly browned, about 40 minutes. Serve warm or at room temperature, garnished with thyme sprigs.

OVEN-ROASTED ROSEMARY THYME POTATOES

Steps:

• Gather the ingredients. Preheat the oven to 425 F.
• Gently scrub your potatoes, then coarsely chop them into chunks about 1-inch big.
• In a large bowl, gently toss the chopped potatoes with the olive oil until well coated, then transfer to a baking tray and arrange in a single layer.
• You can drizzle a little bit more olive oil on them if you'd like, then sprinkle with sea salt or kosher salt and freshly ground black pepper.
• Sprinkle the potatoes with the minced garlic and the chopped thyme, rosemary, and sage. If you're not using fresh sage, feel free to add a little extra thyme and rosemary.
• Bake your potatoes in the oven for 30 minutes, then carefully remove and gently toss the potatoes.
• Bake for another 30 minutes until lightly golden brown.
• Serve and enjoy!

BALSAMIC, HONEY & THYME ROASTED SWEET POTATOES

Steps:

• Dressing -- In a medium size bowl, add the olive oil, balsamic, honey, thyme, salt and pepper. Mix well.
• Potatoes -- Just toss well until everything is well coated. Transfer to a baking sheet lined with parchment paper or foil.
• Bake -- 400 degrees on the middle rack for about 30 minutes. It depends on your oven and the size of the potatoes. Anywhere from 25-35 minutes.
• Serve and enjoy!