Fall is here and thus it is time to start roasting colorful root vegetables. I often mix sweet potatoes or yams with other types of potatoes. It's an easy side dish and leftovers are a great addition to salads the next day. This recipe is quick to prepare and beautiful to look at.
Prep time: 15 minutes
1 large garnet yam (or other favorite type of sweet potato)
1 pound assorted small potatoes (I used German fingerlings and small purple potatoes)
2 tablespoons olive oil
2 tablespoons fresh chopped herbs, such as sage, thyme, and oregano
Salt and pepper to taste
Preheat oven to 425 degrees.
Peel sweet potato and dice into 1/2 inch chunks.
Wash small potatoes and cut in half, depending on size.
Mix potatoes in a bowl with olive oil, salt, and pepper.
Spread the potatoes on a baking sheet and sprinkle with the chopped herbs.
Roast for 30 minutes or until nicely browned.
Nutrition information (per serving)
Total fat: 7 g
Saturated fat: 1 g
Sodium: 25 mg
Total carbohydrate: 29 g
Dietary fiber: 4 g
Total sugars: 5 g (0 g added sugars)
Protein: 3 g
Note: Nutrition information does not include added salt.