Rosemary Roasted Sweet Potatoes and Onions | A Paleo Recipe
Here is a paleo recipe that makes a great Thanksgiving side dish. To me, there is nothing better than cooked veggies with just a few added herbs and spices. Vegetables have so much flavor on their own, especially sweet potatoes.
Tip: The cooking time will depend on the size and quantity of the sweet potatoes. Both the onions and sweet potato go from cooked to burnt very quickly, so keep an eye on them.
Check out other Thanksgiving recipes and decor ideas here.
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What You Need for Rosemary Roasted Sweet Potatoes and Onions Recipe
4 medium-sized sweet potatoes, peeled and cut into chunks
2 large Sweet or Yellow Onion, diced
3 tablespoons of Olive Oil
1 tablespoon of chopped fresh Rosemary
1 teaspoon of Smoked Paprika
Salt and freshly cracked Black Pepper to taste
How to Make Rosemary Roasted Sweet Potatoes and Onions
Preheat oven to 450F and line a half sheet pan [I recommend this one] with foil and lightly grease it.
In a large bowl, combine potatoes and onion in a bowl and add olive oil and toss to coat evenly.
Add the chopped rosemary, smoked paprika, salt and pepper and give it a good toss again.
Spread the potato mixture on the prepared pan in a single layer.
Roast in the oven for 30 minutes, turning the potatoes and onions halfway through the baking time.
Remove from oven and sprinkle additional salt and pepper to taste.
I hope you enjoy this recipe. Let me know if you try it. Happy Thanksgiving!