Rosemary Roasted Sweet Potatoes and Onions

Rosemary Roasted Sweet Potatoes and Onions

I had a tough time writing this post. I don’t want anyone to think I’m cheating by putting up a recipe with only a handful of ingredients. Can you really call these Rosemary Roasted Sweet Potatoes and Onions a “recipe”? But the more I thought about it, the more I realized that you totally can if only because it’s a super easy, extremely versatile dish that can be used in a bunch of different ways.

Cooler fall evenings are perfect for roasting all kinds of veggies in the oven, and sweet potatoes and onions are a tasty, crowd-pleasing combo. You can use any variety of fresh herbs in this recipe, but, in my mind, nothing beats fresh rosemary, especially in the fall. These Rosemary Roasted Sweet Potatoes and Onions are flexible enough to be an excellent side dish with chicken, beef, pork or even a sturdy fish. But I really recommend that you make more than you’ll need for dinner as they make excellent leftovers. Gently reheat them in the oven as another side dish, toss them in a salad for lunch or save them for breakfast on the weekend. I used my leftover roasted potatoes and onions as the base of a “hash” along with some sautéed mushrooms, a fried egg and parmesan cheese on top…heavenly! 

Whether you’re a creative experimenter or a by-the-book cook, nearly everyone can find a way to enjoy this “recipe” for Rosemary Roasted Sweet Potatoes and Onions. I can’t wait to hear how you use it in your kitchen! 

Rosemary Roasted Sweet Potatoes and Onions

Rosemary Roasted Sweet Potatoes and Onions
 
Prep time
Cook time
Total time
 
Serves: 4-6
Ingredients
  • 4 medium-sized sweet potatoes, peeled and cut into bite-sized pieces
  • 1 large sweet onion, chopped into similarly sized pieces as potatoes
  • 2-3 tablespoons olive oil
  • 1 heaping tablespoon chopped fresh rosemary
  • Kosher salt
  • Freshly ground black pepper
Instructions
  1. Preheat oven to 400 degrees. Combine potatoes and onion in a bowl. Add olive oil and toss to coat evenly. Sprinkle rosemary, salt and pepper on potato mixture and stir to combine.
  2. Pour potato mixture on a cookie sheet and roast in the oven for 25-30 minutes, flipping potatoes and onions halfway through. Depending on the size of your potato and onion pieces, they may cook faster or slower. Keep an eye on them so they don't burn.
  3. Remove from oven and season to taste with additional salt and pepper.

Comments

  1. says

    This is a great side dish for Thanksgiving! I am always looking for new dishes to make–can’t wait to try this out. Beautiful photos too.

  2. Katie says

    Love roasted vegetables, especially sweet potatoes, and especially in the fall! This was so simple, but so good, and the house smelled amazing! Will be putting in the menu rotation, but will also work really well for formal dinners as well. Great recipe!!!!

  3. Lynn says

    Woo hoo, I found a gluten free easy sweet potato dish for Thanksgiving!! My mom is gluten free so I wanted something she could have too plus I wanted to stay away from the traditional marshmallow laden dish. Cannot wait to try this!

  4. Pam Lutz says

    I love rosemary, but never considered using it with sweet potatoes. I never considered combining onions with sweet potatoes either. This was absolutely delicious and I will definitely make it again. After posting a photo of my meal, I was asked for the recipe. Since I shared it, I’ve seen many of my friends also sharing recipes from your blog. All look wonderful and I can’t wait to try some others.

  5. Debbie says

    Can you make this the day before and reheat – say for Thanksgiving? Also, does it travel well if you need to take your dish to your relatives? Thanks!

    • says

      Naturally they will taste best the day they are made, but reheating them on a hot sheet pan in the oven is always an option. I would suggest reheating them wherever you go for your meal rather than taking them preheated as they will steam in a closed container and become softer. Hope that helps!

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