Change up your regular roasted veggies with a bit of pizzazz. The recipe below combines rustic, comforting roasted sweet potatoes with a hint of Parmesan and garlic. The result is a great side to dress up a simple main.
Roasting vegetables is ideally done at a very high temperature – 400 should do it, here. But this temperature is far too high for Parmesan, which would quickly burn. Instead, toss the almost-cooked sweet potatoes with the Parmesan and other seasonings five minutes before they're done cooking, then return them to the oven just to bring out the natural nuttiness of the cheese.
Parmesan Sweet Potatoes
4
15 minutes
30 minutes
45 minutes
2 large sweet potatoes, peeled and diced into 2-inch cubes
2 tablespoons olive oil
1/2 teaspoon salt
1/4 cup Parmesan cheese, grated
1 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
Preheat the oven to 450 degrees.
Toss the sweet potatoes, olive oil, and salt together, and arrange on a large baking tray. Roast, tossing once or twice, for about 25 minutes, or until golden brown.
Remove from the oven and sprinkle the Parmesan, garlic powder, and black pepper evenly over the top. Return to the oven for 5 minutes, just until the Parmesan begins to melt.
Sprinkle with fresh parsley and serve.