Herb-Roasted Sweet Potatoes Recipe
Herb-roasted sweet potatoes are basically proof that vegetables can be fabulous without drowning in butter or sugar-coated nonsense.
They roast into golden cubes kissed with rosemary, thyme, and garlic that smell like you own a five-star farmhouse kitchen.
This vegan side delivers savory charm, crispy edges, and that smug “yes, I eat healthy and it tastes amazing” energy.
One bite, and you’ll wonder why you wasted calories on boring mashed potatoes when this aromatic perfection exists.
Herb-Roasted Sweet Potatoes Recipe
Savory roasted sweet potatoes infused with fresh herbs, crisp edges, and tender centers.
Ingredients
- Sweet potatoes – 4 medium about 2 lbs, peeled and cubed
- Olive oil – 2 ½ tbsp
- Fresh rosemary – 1 tsp chopped
- Fresh thyme – 1 tsp chopped
- Garlic – 3 cloves minced
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Preheat oven to 400°F (200°C).
- Line baking sheet with parchment paper.
- Toss sweet potatoes with olive oil, rosemary, thyme, garlic, salt, and pepper in a bowl.
- Spread evenly on baking sheet.
- Roast 30–35 minutes, stirring halfway, until golden and tender.
- Serve hot with extra herbs sprinkled on top.
Notes
Nutritional Values (per serving)
- Calories: 210
- Total Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 3 g
Vitamins & Minerals (per serving)
- Vitamin A: 300%
- Vitamin C: 30%
- Potassium: 14%
- Magnesium: 11%
- Iron: 9%
Additional Notes
- Swap rosemary for sage if you want a cozier fall flavor.
- Pair with roasted Brussels sprouts for a chic plant-based dinner spread.
