Side dishes don’t get much easier than these savory Rosemary Roasted Sweet Potatoes & Onions. Paleo-friendly, too!
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 evenings in autumn 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, 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.
Rosemary Roasted Sweet Potatoes and Onions
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
- 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.
- 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.
- Remove from oven and season to taste with additional salt and pepper.
Julia 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.
Karly says
Psh. This is TOTALLY a recipe! I’m glad you shared it, because it looks totally amazing, too!
Anna says
Thanks, Karly! I’m totally craving roasted veggies now that there is a hint of fall in the air.
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!!!!
Anna says
Thanks, Katie. The smell gets me every time, too.
Eileen @ Phoenix Helix says
This recipe looks delicious AND it fits the paleo autoimmune protocol. So, thank you! I just started a weekly Paleo AIP Recipe Roundtable through my blog, and I would love it if you linked up this recipe. I’m trying to expand resources for the AIP community. Here’s the link:
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!
Anna says
Hope your family enjoys it. Happy Thanksgiving!
paleo moxie says
Not always the biggest fan of rosemary but I loved this and will absolutely make it again! Perfect.
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.
Anna says
Thanks for the comment, Pam. So glad you’re finding some fun new recipes here!
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!
Anna 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!
Amy @ A Healthy Life For Me says
I am always looking for ways to serve up sweet potatoes. Love them.
Anna says
Sweet potatoes are a crowd pleaser around here, and these go quickly whenever I make them for dinner.
Veronica says
Made these today, oh my so amazing! Big hit at Thanksgiving dinner! Perfection! So so good! Thank you for such a great recipe!
Anna says
I’m so glad they helped make your Thanksgiving meal a hit. Thanks for letting us know!