roasted sweet potatoes, rosemary honey vinaigrette
(1 rating)
This makes a great side dish with a new and different taste. The honey in place of sugar is a welcome change up.
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(1 rating)
yield
6 serving(s)
prep time
25 Min
cook time
35 Min
method
Roast
Ingredients For roasted sweet potatoes, rosemary honey vinaigrette
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5 csweet potatoes, peeled and cubed
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2 Tbspextra-virgin olive oil, divided
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1/4 choney
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3 Tbspwhite-wine vinegar
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3 Tbspfresh rosemary, chopped (do not use dried)
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2garlic cloves, minced
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1/2 tspsalt
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1/2 tspfreshly ground pepper
How To Make roasted sweet potatoes, rosemary honey vinaigrette
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1Combine the potatoes and 1 tablespoon olive oil in a bowl, and toss well to coat. Spread in a single layer over a foil-lined 10-inch x 15-inch baking pan coated with nonstick cooking spray. Bake at 450° for 35 minutes or until light brown; do not stir.
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2Whisk honey, vinegar, 1 tablespoon olive oil, rosemary, garlic, salt, and pepper in a bowl. Add the potatoes, and toss well to coat. Serve hot or at room temperature.
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