Roasted Yukon Gold and Sweet Potatoes

Lisa Foote

By
@LisaFoote

I began roasting more of my vegetables to mix up the flavors and combinations of veggies. In this mix you can add butternut squash to add a more fall taste to it. I also add in brussel sprouts (quartered) when I want more color! I usually add in what I have around! I occasionally add different spices too- chili powder, cumin for a more Mexican flavor! It's easy to do- if you have never roasted veggies before- give it a try!


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Rating:

Comments:

Serves:

4

Prep:

15 Min

Cook:

1 Hr

Method:

Bake

Ingredients

3
medium sized yukon gold potatoes, diced evenly
1
large sweet potato, peeled and diced evenly
1/2
onion, diced evenly
2 clove
garlic, minced
salt and pepper
1/2 tsp
chili powder
2 Tbsp
olive oil, extra virgin
1 Tbsp
parsley (optional)

Directions Step-By-Step

1
Line a large baking sheet with parchment paper, set aside. Preheat oven to 375 degrees F.
2
Peel sweet potato and then dice both types of potatoes evenly into pieces. Dice onion and mince garlic. Put all of these in a large bowl. Salt and pepper to taste ( I use a light hand with the salt and a heavier hand with the pepper). Add the chili powder and parsley. Stir well until mixed.
3
Measure 2T of Olive Oil and drizzle over the potato mixture. Mix well to coat all the veggies.
4
Pour mixture onto the prepared baking pan. Salt and pepper again- lightly. Bake at 375 for 45 min-1 hour. Turn vegetables half way through the baking time. They are done when golden brown and a bit crispy. Oven time may vary. Serve hot!
5
NOTE: I added another picture that includes carrots and brussel sprouts into the mix. I added 14 brussel sprouts, cleaned and halved and about 12 small organic finger carrots quartered. I have added red peppers as well, but didn't have any in the frig today! I also use kosher salt and fresh ground pepper, but regular table varieties will work fine too!

About this Recipe

Main Ingredient: Potatoes
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy