Gluten Free Rosemary-Garlic Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges turn deep golden and caramelized are one of those simple pleasures that never gets old. This version layers in minced garlic, fragrant fresh rosemary, warm turmeric, and a hint of ginger, all brought together with melted coconut oil for a side dish that tastes far more complex than the ingredient list suggests. Every component here is naturally free of gluten — no swaps, no substitutions, no label-reading required — which makes it a genuinely stress-free addition to any meal. The trick of spreading the cubes in a single layer with space between them is what separates truly caramelized roasted potatoes from a steamy, soft pile, so don't skip that step. A final scatter of fresh parsley brightens everything up and adds a little color to an already gorgeous platter. Whether you're building a weeknight dinner or rounding out a holiday spread, this is the kind of effortless side that disappears fast.
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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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