Vegan 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 gets old, and this version takes things up a notch with fragrant rosemary, punchy garlic, and warm spices. Coconut oil coats every cube and helps drive that beautiful caramelization in the oven, while turmeric and ginger add an earthy, subtly warming depth that makes the whole dish feel a little more special than your average side. The key move here is spreading the pieces out with room to breathe — that single layer is what separates truly roasted, crispy-edged potatoes from a soggy, steamed disappointment. Everything in this recipe is entirely plant-based, so there's no swapping or substituting needed; it's naturally free of animal products from start to finish. A scatter of fresh parsley at the end brightens the whole platter and makes it look as good as it tastes. Whether you're building out a holiday spread or just need a reliable weeknight side, this one earns a permanent spot in the rotation.
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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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