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:
☆☆☆☆☆ 0 votes
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)

Step-By-Step

1Line a large baking sheet with parchment paper, set aside. Preheat oven to 375 degrees F.

2Peel 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.

3Measure 2T of Olive Oil and drizzle over the potato mixture. Mix well to coat all the veggies.

4Pour 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!

5NOTE: 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