Carrageenan Free Rosemary-Garlic Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges go deep golden and caramelized are one of those side dishes that disappear from the platter before you even sit down. Coconut oil helps each cube crisp up beautifully, while minced garlic and fresh rosemary fill the kitchen with an aroma that makes everyone wander in asking what's for dinner. A pinch of turmeric and ground ginger add a subtle warmth that makes the natural sweetness of the potato really sing without overpowering it. For anyone navigating carrageenan concerns, the challenge often shows up in unexpected places — flavored oils, pre-seasoned vegetables, and certain packaged spice blends can all be sources of hidden additives. This recipe sidesteps all of that by relying entirely on whole, recognizable ingredients you can verify yourself. Every component on the list is straightforward and easy to source clean. A scatter of fresh parsley at the end adds a bright, herby finish that makes the whole dish look as good as it tastes.
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Learn more →Ingredients
4 servings
- 2 lb sweet potatoes (about 2 large), peeled and cut into ¾-inch cubes
- 3 tbsp coconut oil, melted
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¾ tsp fine sea salt
For serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the sweet potato cubes, melted coconut oil, garlic, rosemary, turmeric, ginger, and salt. Toss until every piece is evenly coated.
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