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Roasted Sweet Potatoes and Onions with Rosemary and Parmesan

4.3(84)

An inspired mix of ingredients in a savory sweet potato dish. This can be prepared four hours ahead and rewarmed in the oven 10 minutes before serving.

by Epicurious·published 2004-08-20

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Servings

Makes 6 servings

Total time

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Calories / serving

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Ingredients (8)

serves

2 3/4 pounds tan-skinned sweet potatoes, peeled, cut into 1-inch cubespotato
8 tablespoons canola oilcanola-oil
3 garlic cloves, mincedgarlic
2 1/2 teaspoons saltsalt
1 1/2 teaspoons coarsely ground black pepperpepper
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 cheeseparmesan
1 tablespoon chopped fresh rosemaryrosemary

Instructions (3 steps)

01Set 1 rack in center and 1 rack at lowest position in oven and preheat to 375°F. Line 2 large baking sheets with foil. Place sweet potatoes on 1 sheet; drizzle with 6 tablespoons oil. Sprinkle with garlic, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Toss to coat, then spread in single layer. Place onions on second baking sheet; drizzle with remaining 2 tablespoons oil and sprinkle with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Toss to coat, then spread in single layer.
02Place sheet with potatoes on center rack and sheet with onions on lower rack in oven. Roast until potatoes are tender and onions are tender and brown around edges, stirring every 10 minutes, about 30 minutes total for potatoes and 35 minutes total for onions. (Can be prepared 4 hours ahead. Let stand at room temperature loosely covered with foil. Rewarm uncovered in 375°F oven about 10 minutes.)

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Not rich — missing servings, total time, or calories.