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.