Rosemary Parmesan Roasted Sweet Potatoes are tender and savory-sweet in this simple, healthy side dish that’s perfect for a regular weeknight or a holiday menu!
Sweet potatoes are delicious and nutritious year-round, but fall and winter are the seasons that I find myself really craving them, buying them, and cooking them. Maybe it’s that I’ve always associated sweet potatoes with Thanksgiving. Maybe it’s because this is the time of year I find myself regularly roasting root vegetables, which are then raucously ravaged by my rapacious relatives (this sentence brought to you by alliteration…and a thesaurus).
In summary? My whole family loves ’em…and we eat a lot of ’em come November.
I have to admit, however, that I usually prepare sweet potatoes that are, well, sweet. So today’s Roasted Parmesan Roasted Sweet Potatoes were a definite departure from the typical around here. But I am pleased to report that they were absolutely delicious!
I’m a big fan of sweet + savory, and that’s exactly what these are. They’re quick and simple to make, too!
Fresh sweet potatoes get peeled and cubed, then tossed with olive oil, minced rosemary, garlic salt, and pepper. They’re transferred to a sheet pan to be roasted, flipped, and roasted some more. Finally, they’re tossed with some fresh grated Parmesan and popped back in the oven until melty.
Easy as (sweet potato) pie, right?
These Rosemary Parmesan Roasted Sweet Potatoes would be a tasty, and dare I say unexpected, way to serve sweet potatoes at an upcoming holiday meal, from Thanksgiving to Christmas to New Year’s. But the truth is, they are so quick and easy to assemble that you can make them for a regular ol’ weeknight dinner as well. They’re wholesome, they’re hearty, they’re full of flavor…so it would be praiseworthy for you to prepare them both promptly and proficiently!?
Helpful Tips, Tricks, & Equipment
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- Feel free to change up the herbs you use in this recipe. A combination of thyme and parsley and/or Italian herbs would be delicious as well.
- You may leave the skin on the sweet potatoes (extra vitamins!) if you wish.
- Sometimes I roast my veggies on parchment paper to eliminate the chance for sticking. But for browned, crispy bottoms, it’s best to leave off the parchment paper and just use a metal spatula to scrape up any stuck bits.
- For golden brown tops, you may broil for a minute or two at the end…just keep an eye on them the entire time.
- This is my favorite large rimmed baking sheet.
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♥More holiday-friendly side dishes…