Mediterranean Diet Friendly 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. Here, minced garlic and fresh rosemary do the heavy lifting on flavor, while ground turmeric and ginger add a warm, earthy undertone that makes every bite feel a little more interesting than your average side dish. Coconut oil helps the cubes crisp up beautifully in the oven, and the trick of spreading them in a single layer with space between each piece means you get that satisfying roasted texture rather than a soggy steam situation. This kind of dish fits naturally into a plant-forward, whole-food way of eating — it's built entirely from vegetables, a wholesome fat, and fresh herbs with nothing processed or refined in sight. A final scatter of fresh parsley brightens everything up and adds a pop of color that makes it look as good as it tastes. It works as a hearty side alongside grilled fish or legumes, or honestly just as a snack straight off the baking sheet.
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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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