Rice 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 get old. 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 combination of warm spice and fragrant herbs makes this feel far more special than a basic side dish. Spreading the pieces in a single layer is the key move here — it lets the oven do its job and gives you that irresistible caramelized crust instead of soggy, steamed chunks. A final scatter of fresh parsley brightens everything up just before serving. The whole ingredient list is naturally grain-free and built entirely from whole foods, so there's no need to scrutinize labels or worry about hidden fillers. Whether you're pairing it with a protein or building a bowl around it, this is the kind of 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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