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Roasted Rosemary Sweet Potatoes Recipe

1/18/2015 *Sara-Marie* 4 Comments


Here's another super simple yet incredibly savory side dish that pairs really well with everything! It comes together in a flash and is BIG on flavor. This sweet potato recipe is a great item to make on your meal prep days so you always have a nutritious and filling side dish to compliment your meals throughout the week.

ROASTED ROSEMARY SWEET POTATOES RECIPE

Recipe Ingredients: 
2 large sweet potatoes, cubed
2 TBSP of olive or avocado oil 
1 tsp salt
1 tsp pepper
1 TBSP dried rosemary 

Recipe Directions:
  1. Preheat oven to 400 degrees F.
  2. Prep sweet potato by washing and cutting into cubes. I don't bother peeling the sweet potato, but feel free if you'd like. 
  3. Add cubed sweet potato to a large bowl and add olive or avocado oil.  Season with salt, pepper, and dried rosemary. With a large spoon, toss the cubes until every piece is well coated. 
  4. Lay the sweet potato cubes on a baking sheet in a single layer.
  5. Roast, uncovered, for about 30 minutes or until done to your liking. 
  6. Enjoy!


PS: This taste great as a breakfast item with some over easy eggs piled on top or mixed into some ground beef or ground pork.  

Here's how I've paired my leftovers this week : 
Two fried eggs nestled in a roasted rosemary sweet potato nest - so good!
Roasted rosemary sweet potatoes with lemon garlic roasted chicken and avocado.

Until next time!
SMP

4 comments:

Pomegranate Balsamic Chicken Thighs Recipe

1/04/2015 *Sara-Marie* 0 Comments

 
I love balsamic chicken. Its bold flavor always makes my taste buds sing. I decided to switch things up this week and add some subtle sweetness to my recipe from 100% pomegranate juice and the results did not disappoint. The reduction that forms while these boneless chicken thighs simmer on the stove is both tangy and slightly sweet - and 100% delicious.  

POMEGRANATE BALSAMIC CHICKEN THIGHS RECIPE

Recipe Ingredients 
8 boneless, skinless chicken thighs
1/4 cup olive oil
1/4 cup 100% pomegranate juice
1/4 cup balsamic vinegar
1 TBSP Dijon mustard
3 garlic cloves, minced
1 TSP salt
1 TSP pepper
1 TSP dried rosemary
Chopped fresh parsley, to garnish

Recipe Directions
  1. Prepare marinade: In a large bowl, whisk together olive oil, pomegranate juice, balsamic vinegar, and dijon mustard. Add in fresh garlic, salt, pepper, and dried rosemary.
  2. Add the 8 boneless, skinless chicken thighs to the bowl with the marinade and toss to coat. Let sit for at least 15 minutes. If you've got the time, let the chicken marinate in the refrigerator for a few hours and up to overnight. 
  3. Heat a cooking pan on the stove top over medium heat.
  4. Once the pan is hot, pour the whole bowl of chicken and marinade into the pan. Spread out the pieces evenly.
  5. Let chicken simmer, UNCOVERED, flipping every 5 minutes or so, until done. It's important not to cover the pan, since that will increase the moisture and not allow the sauce to fully reduce at the end. 
  6. After the chicken is cooked through, about 20 minutes, remove the chicken and put it on a plate. 
  7. Skim the fat from the reduction that has most likely formed in the pan. If the sauce is not thick, let it simmer for a few more minutes stirring constantly. 
  8. Pour reduction over plated chicken, garnish with fresh parsley and enjoy! 

 This dish cooks quickly on the stove top because I choose to use boneless chicken thighs. If you're using bone-in, I would recommend baking at 375 for 1 hour. Then skim the fat and reduce the pan drippings on the stove top for about 7-8 minutes until the reduction forms.

Until next time!

SMP



0 comments:

Italian Herb Roasted Red Potatoes Recipe

1/03/2015 *Sara-Marie* 0 Comments



Even though white potatoes are now allowed on the Whole30, I'm trying not to over do it. I love getting an array of different vegetables in while doing a Whole30, so white potatoes will be more of a treat than an every day thing! 

And when that treat comes, I will be making these simple Italian herb roasted red potatoes. They come together in no time at all and are just the carby goodness you sometimes need.

ITALIAN HERB ROASTED RED POTATOES RECIPE

Recipe Ingredients: 
3 lbs of small red potatoes, quartered 
2-3 TBSP of cooking fat of choice, I used olive oil 
2 TBSP dried Italian herb seasoning*
salt, to taste 
pepper, to taste 

Recipe Directions:
  1. Preheat oven to 400 degrees F.
  2. Prep potatoes. I prefer to leave the skin on, but you can peel if you'd like.  
  3. Add quartered potatoes to a large bowl and drizzle olive oil or other cooking fat of choice (avocado oil, coconut oil, etc).  Liberally season with salt, pepper, and Italian herb seasoning mix. With a large spoon, toss the potatoes until every piece is well coated with oil and seasonings. 
  4. Lay the potatoes on a baking sheet in a single layer.
  5. Roast, uncovered, for about 30-40 minutes or until done, flipping halfway through. 
  6. Enjoy!

*My Italian Herb seasoning mix has marjoram, oregano, thyme, rosemary, savory, basil, and sage. Feel free to just use those herbs if you don't have a mix handy! 

Until next time!
SMP 

0 comments:

Cinnamon Roasted Sweet Potato & Apple Recipe

1/02/2015 *Sara-Marie* 1 Comments


I came up with this super simple side dish earlier this fall when I had a surplus of apples that I had to use up. I was on a Whole30 at the time, so I couldn't make apple crisp or apple pie, so I thought, hmm, how would this taste roasted with some sweet potato? The answer: AMAZING. 

CINNAMON ROASTED SWEET POTATO AND APPLE RECIPE

Recipe Ingredients: 
1-2 large sweet potatoes, cubed
3 organic apples, cubed slightly bigger than the sweet potatoes
1-2 TBSP of melted ghee or cooking fat of choice
cinnamon, to taste
salt, to taste

Recipe Directions:
  1. Preheat oven to 400 degrees F.
  2. Prep sweet potato and apples, cubing the apples a bit bigger than the sweet potato because the apples cook down faster. I don't bother peeling the sweet potato or apples, but feel free if you'd like.
  3. Add cubed sweet potato and apples to a large bowl and add melted ghee or other cooking fat of choice (olive oil, coconut oil, etc).  Add a few pinches of salt and sprinkle with cinnamon. With a large spoon, toss the cubes until every piece is well coated with ghee, salt, and cinnamon.
  4. Lay the sweet potato and apple cubes on a baking sheet in a single layer.
  5. Roast, uncovered, for about 30 minutes or until done. Your house will smell AMAZING.
  6. Enjoy!
PS: This taste great as a breakfast item with some over easy eggs piled on top or mixed into some ground beef or ground pork. 

Until next time!
SMP

1 comments: