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Ингредиенты
- 2Â 3/4 lb tan-skinned sweet potatoes peeled, and
- Â Â cut into 1" cubes
- 8 Tbsp. canola oil
- 3 x garlic cloves chopped
- 2Â 1/2 tsp salt
- 1Â 1/2 tsp coarsely-grnd black pepper
- 1Â 1/2 lb red onions - (abt 3 med) halved lengthwise,
- Â Â and cut crosswise into 1/4"-thick slices
- 1/2 c. freshly-grated Parmesan cheese
- 1 Tbsp. minced fresh rosemary
Инструкции
- Set 1 rack in center and 1 rack at lowest position in oven and preheat to 375 degrees. Line 2 large baking sheets with foil. Place sweet potatoes on 1 sheet; drizzle with 6 Tbsp. oil. Sprinkle with garlic, 1 1/2 tsp. salt, and 1 tsp. pepper. Toss to coat, then spread in single layer. Place onions on second baking sheet; drizzle with remaining 2 Tbsp. oil and sprinkle with remaining 1 tsp. salt and 1/2 tsp. pepper. Toss to coat, then spread in single layer.
- Place sheet with potatoes on center rack and sheet with onions on lower rack in oven. Roast till potatoes are tender and onions are tender and brown around edges, stirring every 10 min, about 30 min total for potatoes and 35 min total for onions. (Can be prepared 4 hrs ahead. Let stand at room temperature loosely covered with foil. Rewarm uncovered in 375 degree oven about 10 min.)
- Combine sweet potatoes and onions in shallow bowl. Sprinkle with Parmesan cheese and rosemary and toss to coat. Season with salt and pepper; serve.
- This recipe yields 6 servings.
- Comments: An inspired mix of ingredients in a savory sweet potato dish. This can be prepared four hrs ahead and rewarmed in the oven 10 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 6 servings | |
| Calories 199 | |
| Calories from Fat 166 | 83% |
| Total Fat 18.83g | 24% |
| Saturated Fat 1.42g | 6% |
| Trans Fat 0.08g | |
| Cholesterol 0mg | 0% |
| Sodium 977mg | 41% |
| Potassium 124mg | 4% |
| Total Carbs 7.98g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 4.79g | 3% |
| Protein 0.87g | 1% |
