Garlic Rosemary Roasted Sweet & Red Potatoes

It’s a bit sweet, a bit savory and definitely simple.  This herby, garlicky combination goes great with breakfast, lunch or dinner.  Try them with sausage, an omelette or any of our meat or fish dishes.  This recipe is naturally gluten-free and vegan.  These are also freeze-friendly and are therefore a great option for meal prep.

Prep time: 10 minutes Cook time: 50 minutes Yield: Serves 6 | Serving Size: 1 Cup

1 Lb Sweet Potatoes, washed
1 Lb Red Potatoes, washed
2 Tbsp Garlic, minced
1 Tbsp Rosemary, minced
2 Tsps Olive or Coconut Oil
1/4 Tsp Cayenne Pepper
Salt & Black Pepper to taste
Cooking spray
1. Preheat oven to 400 F.
2. Cut sweet potatoes and red potatoes into equal-sized cubes.
3. In a large bowl combine potatoes and remaining ingredients.  Toss ingredients until potatoes are evenly covered.
4. Lightly coat baking sheet with cooking spray and evenly spread potatoes over baking sheet.
5. Bake for 45-50 minutes while tossing every 15 minutes.
6. Serve warm and enjoy!

Nutrition per 1-Cup serving: 153 Cals; 32g Carb; 2g Fat; 3g Protein



About MyBodyMyKitchen

I'm Sean, founder of My Body My Kitchen (MBMK). I am dedicated to empowering my readers to live a healthy life. The food we eat and how it is prepared greatly affects our health. Through MBMK I empower my readers to take control of their health by providing them with the tools need to take control of your kitchens. I started MBMK in January 2015, after an overwhelming demand for my recipes on my personal Instagram account.

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