Roasted Yukon Gold and Sweet Potatoes
Blue Ribbon Recipe
We love roasting vegetables and the potatoes in this recipe have such a good combination of flavor. The Yukon gold potatoes have a naturally buttery flavor. Sweet potatoes add a sweetness to the mixture. Both potatoes are enveloped with caramelized onions and garlic with a light smokiness from the chili powder. The crisp edges and tender bite from the potatoes give them an irresistible texture that'll have you going back for seconds. This recipe serves about 4, but it's so delicious we suggest doubling the recipe for leftovers. The Test Kitchen
3medium sized yukon gold potatoes, diced evenly
1large sweet potato, peeled and diced evenly
1/2onion, diced evenly
2 clovegarlic, minced
·salt and pepper
1/2 tspchili powder
2 Tbspolive oil, extra virgin
1 Tbspparsley (optional)
How to Make Roasted Yukon Gold and Sweet Potatoes
- Line a large baking sheet with parchment paper, set aside. Preheat oven to 375 degrees F.
- NOTE: I added another picture that includes carrots and Brussels sprouts into the mix. I added 14 Brussels 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 fridge today! I also use kosher salt and fresh ground pepper, but regular table varieties will work fine too!