Rosemary and Thyme Sweet Potatoes
Ladies, these Rosemary and Thyme Sweet Potatoes are what happens when earthy herbs and golden roasted perfection decide to flirt with each other. Each bite bursts with crisp edges, soft centers, and that aromatic herby magic that makes your kitchen smell like you hired a personal chef. It’s vegan, sophisticated, and simple—basically the culinary equivalent of looking effortlessly chic in yoga pants. The rosemary brings confidence, thyme adds charm, and the sweet potatoes keep it real. Perfect for holidays, dinner parties, or Tuesday nights when you’re “too tired to cook.” Grab your tray, queen—let’s roast brilliance.
Rosemary and Thyme Sweet Potatoes
Crispy, fragrant Rosemary and Thyme Sweet Potatoes roasted to golden perfection with fresh herbs and olive oil—vegan, elegant, and absolutely addictive.
Ingredients
- 3 large sweet potatoes peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon fresh rosemary finely chopped
- 1 teaspoon fresh thyme leaves
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh parsley chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper because you deserve an easy cleanup.
- In a large bowl, mix olive oil, rosemary, thyme, garlic powder, salt, and pepper.
- Add the sweet potatoes and toss until they’re fully coated in herby glory.
- Spread evenly on the baking sheet—give them room to crisp, not steam.
- Roast for 30–35 minutes, flipping halfway through, until golden brown and aromatic.
- Sprinkle with parsley and serve warm. Try not to eat them all straight from the tray.
Notes
Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 3 g
Vitamins and Minerals (Per Serving)
- Vitamin A: 310%
- Vitamin C: 35%
- Iron: 9%
- Magnesium: 13%
- Potassium: 17%
Additional Notes / Tips
- Add a squeeze of lemon for brightness—it balances the herbs beautifully.
- Use dried herbs if needed, just reduce the amount by half.
- For extra crunch, roast a few minutes longer at the end.
- Pair with roasted vegetables or a quinoa salad for a full vegan feast.
- These taste divine cold in wraps or grain bowls the next day.
