Roasted Sweet Potatoes with Red Onion

Our current favorite: Roasted vegetables.  The vegetables and spices are interchangeable, but the method is the same.  

Start with organic Sweet Potatoes.   Brush to clean them under running water.  Slice into 1/2 inch sections, thinner if you’d like them a bit crispy.  Peel the outer layer of organic Red Onions.  Slice the onion(s) thinly.  Brush the bottom of a ceramic or metal baking dish (oven-ready, non-teflon) with olive oil, gently mix the sweet potatoes and red onion together in the baking dish. Lather them generously with olive oil, sprinkle with salt.  Turn them gently to coat the bottom layer too. Roast at 425˙ for a total of 45-60 minutes. Turn them gently every 15-20 minutes, so it ends up with crispy edges, but not charcoal-like.  

For a different flavor, sprinkle with thyme before roasting. 

I didn’t include quantities.  Roasted vegetables are not a science like baking.  If you have a thin layer in the oven, they’ll be more roasted and brown.  If you prefer the vegetables cooked, but not too brown, use a deeper layer of vegetables (more vegetables or a smaller pan).  When you first make the recipe, check them every 15 minutes.  Watch to see how long it takes to make them the way you want.  Some days I leave them in longer, so we have a crispy result. 

Leftovers taste best when reheated in the oven.  Add a sprinkle of olive oil, and start the reheat with 8 minutes, check to see if they’re warm, continue in the oven if not. 

Easy and delicious.