Celery Free Rosemary-Garlic Roasted Sweet Potatoes
Caramelized edges, fragrant rosemary, and a golden crust that crackles when you bite in — these roasted sweet potatoes are the kind of side dish that disappears from the pan before it even makes it to the table. Coconut oil gives each cube a beautifully rich finish, while minced garlic and fresh rosemary do the heavy lifting on flavor. A pinch of turmeric and ground ginger add a subtle warmth that makes the whole thing feel a little more interesting than your average roasted veggie. The key is spreading the pieces out in a single layer so they roast up crispy and caramelized rather than turning soft and steamy. Nothing in this recipe relies on celery or celery-adjacent ingredients, so it's a completely worry-free choice for anyone navigating that particular sensitivity. Finish with a scatter of fresh parsley for a pop of color and brightness, or skip it entirely — either way, this one is a keeper.
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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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