Sunday, October 9, 2011

Roasted Sweet Potatoes and Onions

This recipe is so simple but so good - it's a great mix of salty and sweet flavours! 
2 small-medium sweet potatoes, sliced into 1/8” thick coins
1 onion, quartered and sliced
2 Tbsp. canola or olive oil
1/2 tsp. sea salt 
Freshly ground black pepper

Preheat oven to 400 degrees F and line a large baking sheet with aluminum foil or parchment paper.
Combine all ingredients in a large bowl and toss until the vegetables are evenly coated. Transfer the vegetables to the prepared baking sheet, and spread so that they are evenly spaced in a single layer. Bake for 20-30 minutes, or until onions begin to crisp and brown, and the sweet potatoes are cooked through.

*Recipe by Brooke McMillan

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