Citrus 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 pan before they even make it to the table. Coconut oil helps every cube crisp up beautifully, while minced garlic and fresh rosemary fill the kitchen with an aroma that makes everyone wander in asking what's cooking. A pinch of turmeric and ground ginger add a warm, earthy depth that keeps the flavor interesting without overwhelming the natural sweetness of the potato. Many roasted vegetable recipes sneak in a squeeze of lemon or orange juice for brightness, but this one proves you don't need any of that — the caramelization and herbs do all the heavy lifting. Every ingredient here is naturally free of citrus, so there's no need to swap anything out or second-guess a label. Finish with a scatter of fresh parsley if you want a little color, and you've got a stunning, fuss-free side that works alongside just about anything.
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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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