It's been a while...but I assume you're still hungry.
I think I've mentioned that I come from a family of picky eaters.Whenever we're invited out for a meal and are asked "is there anything you guys don't eat?" my mom will be like "um...got a week?". To our defense I will mention that some of the pickyness (sp?) is based on real issues, like allergies and other sensitivities but some of them...well...we just don't like.One of the things I didn't really appreciate when I was little are sweet potatoes.I guess I figured that if you were going to do carbs, you might as well head straight for the real thing-french fries of course! you really had to ask that one?? just kidding, I'll take a potato in any shape, form or size.DH happens to be a huge sweet potato fan and while looking for good things to make for him I came across some sweet potato recipes that even passed my picky judgement.One of thm is this really easy, colorful and delicious recipe.What's not to like?
Ingredients:
1\2 lb. of sweet potatoes, peeled and sliced
3 red onions, peeled and quartered
6 tablespoons of oil
2 crushed cloves of garlic
2 teaspoons of salt
black pepper to taste
1. Preheat oven to 400 F or 200 C and cover two large cookie sheets with aluminum foil
2.In a bowl, mix the sweet potatoes with 4 tablespoons of the oil, the crushed garlic, 1 teaspoon of salt and black pepper to taste. Make sure the sweet potatoes are thoroughly covered with the oil and spices.Dump the contents of the bowl onto one of the covered cookie sheets and transfer into the top half of the oven.
3. In the same bowl (don't bother washing) mix the onions with the remaining two tablespoons of oil, one teaspoon of salt and a little more black pepper. Dump on to the remaining covered cookie sheet and transfer to the bottom half of the oven.
4. Bake for about 30 minutes, until the sweet potatoes are soft and start browning around the edges.
5. Remove cookie sheets from the oven, let chill for a few minutes and then transfer the vegetables to a serving dish.Adjust seasoning if necessary.
More pictures? I thought you'd never ask...
1\2 lb. of sweet potatoes, peeled and sliced
3 red onions, peeled and quartered
6 tablespoons of oil
2 crushed cloves of garlic
2 teaspoons of salt
black pepper to taste
1. Preheat oven to 400 F or 200 C and cover two large cookie sheets with aluminum foil
2.In a bowl, mix the sweet potatoes with 4 tablespoons of the oil, the crushed garlic, 1 teaspoon of salt and black pepper to taste. Make sure the sweet potatoes are thoroughly covered with the oil and spices.Dump the contents of the bowl onto one of the covered cookie sheets and transfer into the top half of the oven.
3. In the same bowl (don't bother washing) mix the onions with the remaining two tablespoons of oil, one teaspoon of salt and a little more black pepper. Dump on to the remaining covered cookie sheet and transfer to the bottom half of the oven.
4. Bake for about 30 minutes, until the sweet potatoes are soft and start browning around the edges.
5. Remove cookie sheets from the oven, let chill for a few minutes and then transfer the vegetables to a serving dish.Adjust seasoning if necessary.
More pictures? I thought you'd never ask...
This looks delicious. We love roasted veggies at my house, so this is the kind of recipe we would enjoy. Thanks so much for sharing with Hearth and Soul!
השבמחקAny time Elsa!let me know how they came out!
השבמחק