Rosemary Roasted Sweet Potatoes and Onions is a super simple, healthy and delicious side dish that goes with any meal!
Sweet potatoes are one of my favorite vegetables. I am constantly experimenting in the kitchen with them because they are so versatile. I love sweet potato fries, southern sweet potato pie, candied yams, and as of recently, I love sweet potatoes in burritos and tacos. They pair well with many of my favorite meals but roasting them has become one of my absolute favorite ways to prepare them. Roasting sweet potatoes is a great way to intensify their sweetness.
Sweet potatoes have never tasted better. The sweetness of the sweet potatoes is complimented perfectly with the rosemary and onions. So satisfying that everyone will be coming back for seconds and thirds!
This is the perfect side dish recipe. Make these Rosemary Roasted Sweet Potatoes and Onions for Thanksgiving or for any weeknight dinner! They are naturally sweetened, so delicious and couldn’t be easier to make.
Rosemary Roasted Sweet Potatoes and Onions
- 4 medium-sized sweet potatoes, peeled and cut into chunks
- 2 large Sweet or Yellow Onions, diced
- 3 tablespoons of Olive Oil
- 1 tablespoon of chopped fresh Rosemary
- 1 teaspoon of Smoked Paprika
- Salt and freshly cracked Black Pepper to taste
- Preheat oven to 450 degrees and line a half sheet pan (18×13) with foil and lightly grease it.
- In a large bowl, combine 2 tablespoons of olive oil, 2 cloves of garlic, finely minced or grated, salt and pepper. Mix well.
- Add the chopped rosemary, smoked paprika, salt, and pepper and give it a good toss again.
- Spread the potato mixture on the prepared pan in a single layer.
- Roast in the oven for 30 minutes, turning the potatoes and onions halfway through the baking time.
- Remove from oven and sprinkle additional salt and pepper to taste.
Rosemary Roasted Sweet Potatoes and Onions Tips
- The cooking time will depend on the size and quantity of the sweet potatoes. Both the onions and sweet potatoes burn easily, so keep an eye on them, so they don’t burn.
- The key to roasting vegetables is not over-crowding the sheet pan.
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
How do you enjoy roasted sweet potatoes?
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