
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. The garlic-rosemary oil is the real star here: coconut oil, minced garlic, fresh rosemary, and a pinch of turmeric come together in just a couple of minutes on the stovetop, then get spooned generously over each warm round. A splash of apple cider vinegar at the end brightens everything up and keeps the flavors lively rather than heavy. So many warming spice blends and pre-made seasonings sneak in nutmeg without any fanfare, which makes dishes like this — built entirely from whole, clearly labeled ingredients — such a relief to cook and serve. Every component here is straightforward and easy to verify, so there's no second-guessing at the spice rack. Finish with a scatter of fresh parsley if you have it on hand, and serve them warm straight from the pan for the best texture.
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Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
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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