Winter can be, well, depressing. Eating locally can get, well, boring…especially in February and early March. Here is my sweet, simple and delicious recipe for roasted sweet potatoes – a tried and true that picks me up even at this time of year.
Roasted Sweet Potatoes
2 c. chopped sweet potatoes (skin on)
1/2 medium onion – sliced
1 clove garlic – sliced
2 T. olive oil
Salt & pepper
pinch red pepper flakes
1/4 c. chopped parsley (if available)
2 T. balsamic vinegar
Preheat oven to 425 F
1. Combine all the ingredients up to and including the parsley in a large bowl. Mix until fully combined and coated with the oil.
2. Place in a 8×8 baking dish and bake for 25 to 30 minutes or until potatoes are fork tender.
3. Remove from oven. Drizzle vinegar over and stir everything around.
4. Place back in oven and cook for an additional 5 minutes.