Thursday, March 6, 2014
Sage Roasted Roasted Sweet Potatoes and Veggies with Garlic
This recipe is one of my absolute favorite side dishes to make. It requires minimal prep effort and time, is extremely versatile, can feed a crowd, and tastes great (even to tiny pallets).
I started making this with only red potatoes, then I switched to sweet potatoes, then I started adding veggies, and now I make it with all kinds of potatoes and whatever vegetables I have on hand.
4-6 red potatoes, washed and cubed
2 sweet potatoes, washed, peeled and cubed
2 cups broccoli florets (I used frozen but raw works great too)
1 zucchini, sliced
3 Tbsp. Olive Oil (approximately)
2 tsp. sage
3 cloves of garlic minced
Set the oven to 400 degrees. On a baking sheet, hand toss the potatoes and vegetables in the olive oil until everything is evenly coated. Sprinkle the sage and garlic and toss again. Bake in the oven for 45 minutes.
This was the version I made this week. I love this recipe because it doesn't matter if you don't have an ingredient. You can use whatever kinds of potatoes or veggies you like. Typically I add asparagus, peppers, and even smoked sausage to make it a complete meal. I must add that this is our favorite way to eat broccoli. When broccoli is roasted it has a little bit of crunch and is really tasty. A friend of mine makes something similar to this dish and she uses a grilling basket on the barbeque to give it that awesome smoky flavor.
You can't go wrong with this one!