Low Iodine Rosemary-Garlic Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges go deep golden and caramelized are one of those simple pleasures that never get old, and this version layers in rosemary, garlic, turmeric, and ginger for a side dish that feels genuinely special. Coconut oil helps everything crisp up beautifully while keeping the recipe free of dairy and the iodine concerns that come with butter or certain processed fats. The seasoning lineup here is all whole, plant-based ingredients — nothing brined, nothing from the sea, nothing that typically raises red flags for people watching their iodine intake. Spacing the cubes out on the baking sheet is the key move that separates truly roasted, caramelized edges from a soggy, steamed result, so don't skip that step. A finish of fresh parsley adds a pop of color and a little brightness that ties everything together. This is the kind of effortless side that works alongside almost any main, and it's easy enough to throw together on a weeknight without a second thought.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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