I love this recipe because it is simple, and looks beautiful! Mine isn't quite as attractive as it could have been because when I made this I didn't have fresh rosemary on hand. Regardless, it is delicious!
Recipe from: Cooking Vegetables, by Joanne Glynn
Cook Time: 40-50 minutes, Serves: 4 to 6 people
Ingredients:
- 3 small orange sweet potatoes, peeled and halved lengthwise
- Juice of 1 orange
- 2 tablespoons olive oil
- kosher salt and ground pepper to taste
- 8-10 rosemary sprigs (or dried rosemary to taste)
- 2 garlic cloves, finely sliced
Directions:
Preheat oven to 375 degrees.
Using a strong, sharp knife, make ½ -inch deep cuts in a diamond pattern in the peeled surface, ¾ inch apart. Be careful not to cut all the way through. Place, cut side up, on a baking sheet.
Combine orange juice, olive oil, and salt and pepper to taste. Drizzle all over the sweet potatoes. Sprinkle rosemary sprigs on top and roast for 20 minutes. Then sprinkle the slices garlic over top and roast an additional 20-30 minutes or until tender.
Cook Time: 40-50 minutes, Serves: 4 to 6 people
Ingredients:
- 3 small orange sweet potatoes, peeled and halved lengthwise
- Juice of 1 orange
- 2 tablespoons olive oil
- kosher salt and ground pepper to taste
- 8-10 rosemary sprigs (or dried rosemary to taste)
- 2 garlic cloves, finely sliced
Directions:
Preheat oven to 375 degrees.
Using a strong, sharp knife, make ½ -inch deep cuts in a diamond pattern in the peeled surface, ¾ inch apart. Be careful not to cut all the way through. Place, cut side up, on a baking sheet.
Combine orange juice, olive oil, and salt and pepper to taste. Drizzle all over the sweet potatoes. Sprinkle rosemary sprigs on top and roast for 20 minutes. Then sprinkle the slices garlic over top and roast an additional 20-30 minutes or until tender.
wow
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