Shellfish 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 everything crisp up beautifully, while minced garlic and fresh rosemary perfume the whole kitchen as the oven does its work. A pinch of turmeric and ground ginger add a subtle warmth that makes these taste far more complex than the short ingredient list suggests. The trick of spreading the cubes in a single layer with space between them is what separates truly roasted sweet potatoes from the sad, steamed version — and it makes all the difference. A final scatter of fresh parsley brightens the whole platter and makes it look like something you'd order at a restaurant. This is the kind of recipe that works as a weeknight side, a holiday table addition, or an easy meal-prep staple you'll keep coming back to.
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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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