Monday, February 3, 2014

Roasted Sweet Potatoes and Onions

This is less a recipe, and more a technique that can be used with any number of different vegetables, but this was my most recent roasting experiment, and it. was. delicious. The sweet potatoes were tender yet slightly crispy, and the onions, particularly the blackened parts, were filled with flavor and a satisfying crunch.

I ate this as a side dish, but you could easily make a meal out of it if you're so inclined. Not only is it really tasty, but it's healthy too. Good vitamins and beta carotene from the sweet potatoes, and healthy fats in the olive oil. Divided into four servings, it's only about 3 WW points plus per serving depending on the size of your sweet potatoes.

Roasted Sweet Potatoes and Onions
Recipe from Gimme Some Oven

2 sweet potatoes, peeled and sliced about 1/8-inch thick
1 onion, quartered then cut into 1/2-inch slices
2 Tbsp. oil (I used olive oil)
Salt and Pepper to taste (don't be stingy with the seasonings!)

Preheat oven to 400 degrees. 

Combine all ingredients in a large bowl. Toss until vegetables are evenly coated. Cover a baking sheet with aluminum foil and spray with cooking spray. Transfer vegetables to the baking sheet, and spread so that they are evenly spaced in a single layer. If necessary, use two baking sheets - you don't want the vegetables crowded, or they won't get crispy. Bake for 20-30 minutes, or until onions begin to brown and sweet potatoes are cooked through. I tossed the vegetables around about halfway through to make sure they roasted evenly.

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