Chicken Free Rosemary-Garlic Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges go deep golden and caramelized are one of the most satisfying things you can pull out of an oven, and this version layers on serious flavor with fresh rosemary, minced garlic, warm turmeric, and a hint of ginger. Coconut oil helps everything crisp up beautifully while adding a subtle richness that plays perfectly against the natural sweetness of the potatoes. The trick of spreading the cubes in a single layer with space between each piece means you get that gorgeous roasted crust instead of soggy, steamed chunks — a small step that makes a big difference. This is a completely plant-based side dish, so it fits naturally into any meal where you're keeping things free of meat and poultry without any substitutions or workarounds needed. A scatter of fresh parsley at the end brightens the whole platter and makes it look as good as it tastes. Whether you're serving it alongside a grain bowl, a hearty salad, or just eating it straight off the baking sheet, this one is hard to resist.
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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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