No-fail; so simple and delicious! This spice mix with salt and pepper, is what I often use to roast sweet potatoes or root vegetables of any kind. It adds a lightly spicy mixture that really brings out the flavors of vegetables. TIP: For roasting garlic: Whenever I roast vegetables, I usually place a few cloves or even a whole head of garlic along with it. I frequently use the more subtle cooked garlic with deep and rich flavor. Once cooked, I cut one end and pop the garlic out of its peel, and reserve the inside mushy part, which it does easily when warm. I keep it in a tiny plastic container in the refrigerator to add to vegetables at any time. It keeps about a week; so it’s convenient to use. I just place a cooked and peeled clove in a garlic press, and squeeze right into my recipes, to use as needed.
- 1 Light brown Sweet potato, cut into 1”pieces (about 1 ½ C each)
- 1 Reddish Sweet potato, cut into 1”pieces (about 1 ½ C each)
- 1 T Extra Virgin Olive oil
- ¼ t Kosher sea salt
- ⅛ t Freshly ground pepper
- ⅛ t Paprika
- ¼ t Onion powder
- ⅛ t Garlic powder
- 3 Unpeeled cloves garlic
- Pre-heat oven to 400F degrees.
- Line a rimmed baking sheet with parchment paper.
- Scrub potatoes, wash thoroughly and dry.
- Cut into 1” sections crosswise, then, cut “coins” into quarters or halves.
- Place cut vegetables and garlic into a large bowl, drizzle with olive oil, and toss to cover.
- Place vegetables onto prepared baking sheet.
- Cook for 15 minutes, then reverse direction of baking sheet and toss.
- Return to oven and cook for 10 more minutes, or until fork tender.
- Peel garlic, squeeze through a garlic press, and toss the bowl with the vegetables.
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