Rosemary Parmesan Roasted Sweet Potatoes
Rosemary Parmesan Roasted Sweet Potatoes are a quick and easy savory sweet potato recipe that makes the perfect healthy side dish!
Ingredients
- 2 lbs. sweet potatoes about 2 large, peeled and cut into 1" cubes
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon garlic powder
- 1 tablespoon freshly chopped rosemary divided (or 1 teaspoon dried)
- 1/4 cup freshly grated parmesan cheese
- salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 425 degrees.
- Place the sweet potatoes on a large rimmed baking sheet. Toss with the olive oil, garlic powder, half of the rosemary (or all of it if using dried), salt and pepper until well combined. Spread in a single layer and bake for 20 - 30 minutes until tender and the bottoms of the potatoes are golden brown.
- Remove from heat and cool for about 5 minutes. Toss with the remaining half a tablespoon of rosemary, parmesan and more salt and pepper if needed.
- Serve immediately and enjoy!
Notes
- This recipe can easily be scaled to feed a crowd. If doubled, it's best to use (2) baking sheets as the potatoes will steam if the pan is too crowded. Position the oven racks in the top and lower thirds of the oven and roast as directed (cooking time may be 5 - 10 minutes longer).
- The sweet potatoes may be prepped in advance to make this dish even go even faster.
- You can substitute dried rosemary for fresh, but fresh rosemary adds so much more flavor. If using dried, crumble it between your fingers to release more flavor before tossing it with the sweet potatoes.
- Omit the parmesan to make this dairy-free and vegan.
Nutrition
Serving: 1g, Calories: 191kcal, Carbohydrates: 31g, Protein: 4g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 4mg, Sodium: 147mg, Potassium: 510mg, Fiber: 5g, Sugar: 6g, Vitamin A: 21497IU, Vitamin C: 4mg, Calcium: 96mg, Iron: 1mg
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
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