Fish 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 the cubes crisp up beautifully while carrying the bold flavors of minced garlic, fresh rosemary, turmeric, and ginger into every bite. The spice combination is warm and earthy without being overpowering — turmeric adds a subtle depth and a gorgeous color, while the rosemary brings that unmistakable herby fragrance that makes the whole kitchen smell incredible. Spacing the pieces out on the baking sheet is the key move here, giving each cube room to roast rather than steam, so you get those irresistible caramelized edges instead of a soggy result. A final scatter of fresh parsley brightens everything up just before serving. This is the kind of simple, plant-based side that works alongside almost any main course and requires almost no effort to pull off.
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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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