Roasted Sweet Potatoes and Onions with Rosemary and Parmesan
- 2 3/4 pounds tan-skinned sweet potatoes, peeled, cut into 1-inch cubes
- 8 tablespoons canola oil
- 3 garlic cloves, minced
- 2 1/2 teaspoons salt
- 1 1/2 teaspoons coarsely ground black pepper
- 1 1/2 pounds red onions (about 3 medium), halved lengthwise, cut crosswise into 1/4-inch thick slices
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon chopped fresh rosemary
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Red onions (1 1/2 pounds)
- Rosemary, fresh (1 tablespoon)
- Tan-skinned sweet potatoes (2 3/4 pounds)
- Cooking & Baking
- Black pepper, coarsely ground (1 1/2 teaspoons)
- Canola oil (8 tablespoons)
- Garlic cloves (3)
- Salt (2 1/2 teaspoons)
- Dairy
- Parmesan cheese (1/2 cup)
Preparation
Read recipe preparation on bonappetit.com
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Published November 1, 2002 (10 years ago).
1 person saved this recipe.
