Celery Free Garlic-Rosemary Sweet Potato Toasts
Sweet potato rounds roasted until their edges turn golden and their centers go perfectly tender — this is the kind of simple, satisfying dish that earns a permanent spot in your rotation. A fragrant garlic-rosemary oil made with coconut oil, fresh rosemary, turmeric, and a splash of apple cider vinegar gets spooned over each round right out of the oven, soaking into every bite with warm, herby depth. The whole thing comes together with a short ingredient list and no complicated techniques, just a hot oven and a little patience while the kitchen fills with an incredible smell. For anyone navigating a celery-free lifestyle, this recipe is naturally in the clear — no sneaky aromatics or hidden vegetable bases to worry about, just clean, whole ingredients from start to finish. The coconut oil does double duty here, crisping the edges during roasting and carrying all that garlic and rosemary flavor in the finishing drizzle. A scatter of fresh parsley at the end adds a pop of color and brightness that makes these rounds look as good as they taste. Serve them warm as a starter, a side, or honestly just straight off the pan.
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Learn more →Ingredients
4 servings
- 2 medium sweet potatoes (about 1.5 lb total), scrubbed
- 2 tbsp coconut oil, melted
- ½ tsp fine sea salt
For the garlic-rosemary oil
- 2 tbsp coconut oil
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- ¼ tsp ground turmeric
- 1 tsp apple cider vinegar
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Slice the sweet potatoes crosswise into rounds about 1/2-inch thick. Arrange them in a single layer on the prepared baking sheet, brush both sides with the 2 tbsp melted coconut oil, and sprinkle evenly with the sea salt.
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