Saturday, January 1, 2011

Roasted Sweet Potatoes with Rosemary and Pine nuts

Here is another quick roasted side dish recipe that is the same simple technique as my roasted brussels sprouts, eggplant and root vegetables. Like all those recipes, this is very easy to tweak and update with different aromatics—I came up with the garlic and rosemary combination at the spur-of-the-moment for Christmas dinner last week and refined it further tonight by adding the musky crunch of toasted pine nuts.

¼ cup Pine nuts
3 lbs [1½ kg] Sweet Potatoes (peeled and cut into 1-inch cubes)
4 cloves Garlic (finely minced)
Sea Salt (to taste)
1 tsp freshly ground Black Pepper
1½ tbsp fresh Rosemary (finely chopped)
4 tbsp Extra Virgin Olive Oil
  1. In a large skillet or frying pan, toast pine nuts over medium heat until lightly golden. Remove to a bowl and set aside.
  2. Pre-heat oven to 450º F (230ºC).
  3. Put sweet potatoes on a large baking sheet. Sprinkle with garlic, sea salt, black pepper and rosemary, drizzle with olive oil, and using your hands, toss well to mix.
  4. Roast in the oven for 30 mins, then stir the sweet potatoes with a large spoon to ensure that they caramelise evenly. Continue roasting for another 15 mins.
  5. Remove sweet potatoes from oven, add pine nuts and toss gently. Sserve immediately.

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