Barley Free Basil Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges turn deep golden and caramelized are one of those simple pleasures that never gets old. Coconut oil helps everything crisp up beautifully, while turmeric and ginger add a warm, earthy depth that makes this side dish feel a little more special than your average roasted veggie. A finishing drizzle of apple cider vinegar cuts through the natural sweetness just enough to keep every bite interesting. Then comes the torn fresh basil — bright, fragrant, and honestly the detail that pulls the whole dish together. Because every ingredient here is naturally grain-free, there's no need to scrutinize labels or worry about hidden grain-based additives sneaking into your meal. It's the kind of recipe that works as a weeknight side, a holiday table addition, or even a base for a grain-free bowl. Serve it straight from the oven while the edges are still crispy for the best possible result.
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Learn more →Ingredients
4 servings
- 2 lbs sweet potatoes, peeled and cut into ¾-inch cubes
- 2 tbsp coconut oil, melted
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¾ tsp fine sea salt
- 1 tsp apple cider vinegar
- ¼ cup fresh basil leaves, torn
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, toss the sweet potato cubes with the melted coconut oil, turmeric, ginger, and salt until evenly coated.
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