Description
Herb Roasted Sweet Potatoes are a deliciously crispy yet tender vegan side dish that’s perfect for any meal. Coated in olive oil, garlic, and fragrant Italian herbs, these roasted sweet potatoes offer a flavorful, healthy option that easily fits into weeknight dinners or holiday spreads.
Ingredients
Main Ingredients
- 2 pounds sweet potatoes, cut into 1-inch cubes (about 2-3 medium sweet potatoes)
- 2 tablespoons olive oil
- 2-3 cloves garlic, pressed or minced
- 1/4 teaspoon Italian seasoning
- 1/2 teaspoon salt (or more to taste)
- 1/4 teaspoon ground black pepper (or to taste)
Optional Toppings
- Fresh parsley, chopped
- Parmesan cheese, freshly grated
Instructions
- Preheat the oven: Set your oven to 400°F (204°C) to prepare for roasting the sweet potatoes evenly and thoroughly.
- Prepare the sweet potatoes: In a large half-sheet baking pan, combine the cubed sweet potatoes with olive oil, garlic, Italian seasoning, salt, and pepper. Toss everything together to coat the sweet potatoes evenly with the oil and seasonings.
- Roast the sweet potatoes: Spread the sweet potatoes out in a single layer on the baking pan. Roast in the preheated oven for 35-40 minutes, stirring once halfway through the cooking time to ensure they brown evenly and become tender inside.
- Optional broil for crispiness: For extra crispy edges, broil the sweet potatoes on high for an additional 2-3 minutes at the end of roasting, watching carefully to prevent burning.
- Serve: Serve the herb roasted sweet potatoes immediately, garnished with fresh chopped parsley and freshly grated Parmesan cheese if desired.
Notes
- Make it more herby: For a stronger herb flavor, add 1 teaspoon of fresh thyme leaves to the mix before roasting.
- How to store: Keep leftover roasted sweet potatoes in an airtight container refrigerated for up to 4 days.
- How to reheat: Warm leftovers in a 400°F oven for about 10 minutes or in an air fryer at 400°F for 5-10 minutes until heated through and crispy.
- How to freeze: Freeze spread on a lined baking sheet for 2 hours, then transfer to a freezer bag; freeze up to 3 months. Reheat straight from frozen by sautéing, or in a 425°F oven for 10-15 minutes, or air fryer at 400°F for 10 minutes.