This dish, is so versatile. I have served it with salmon, tenderloin/filet of beef, chicken and Adelle’s Chicken Sausage. Also, it makes a good dish to have in the fridge for a snack or to accompany a hearty soup for lunch in the days after it is made as a dinner, side dish. What makes the taste so incredibly flavorful, is the caramelization of the sweet potatoes and purple onions and the fresh rosemary sprig. Of course, you can use dried rosemary, if the grocery store is out of fresh or you don’t have it on hand. This dish is very colorful with the bright orange sweet potatoes, purple onions, red bell pepper, green asparagus. Lastly, this dish smells so fragrant when roasting in the oven-a nice feature if you are serving for a dinner with company. Just imagine them entering your home to this scent. Oh, and one last thing, serve it room temp or fresh out of the oven, making it a good choice for both a cold weather meal or summer dinner on the patio. Another thought, with this in mind, your dinner prep is less stressful if you can make it in advance and not last minute while your are trying to get dinner together with guests standing around your island or milling around your kitchen. Yes, a home run for a Marvelous Monday must, something simple, something. Enough convincing. Go for it and add it to your kitchen repertoire.

Ingredients

-4 sweet potatoes

-1 cup of 1 inch squares of purple onion 

-1 red pepper cut into 1 inch squares

-1 large sprig of fresh rosemary, chopped

-1 teaspoon or clove of minced garlic

-2-3 Tablespoons olive oil

-Course sea salt and freshly ground black pepper


Method

  1.  Wash and peel sweet potatoes (Be careful with a peeler.  Go slow.  I have nicked my hand). Cut into about 1-1.5 inch cubes.
  2. Place sweet potatoes and all ingredients into a large mixing bowl.  Pour olive oil over and stir to mix. Pour onto a baking sheet.
  3. Bake in an oven preheated to 425 degrees.  Bake 30-40 minutes, taking pan out about 1/2 way through cooking time, toss vegetables so they will more evenly roast and cook for remaining time.  
  4. I allow about 1 sweet potato per serving.  To make recipe larger, just add additional vegetables accordingly. 
  5.  I have served this side dish with Aidells Chicken Apple Sausage and some fresh berries, grilled tenderloin, fillet of beef & grilled chicken…Yum…Enjoy!
Author, Mary Yana Burau. Her book is available (signed) to order here on her website or where you purchase your books. A a