Roasted Apples and Sweet Potatoes

In my continuing quest to find new and yummy ways to serve more veggies, I have had some successes…and a few failures.  Like roasted cauliflower with a healthier spinach-artichoke dip topping.  Ummm, yeah…it did NOT come together on the plate like it did in my head.  But this—the Roasted Sweets and Apples—so yummy!

We enjoyed this alongside a roasted chicken.  This is healthy but-oh-so-yummy comfort food!   I prepared this for supper on the coldest day I think I have ever experienced…with the windchill factor, our temps never got out of the below zero range.  So when my husband walked in, I literally heard him say, ‘ahhhhh….’  (Made me happy, too!)

This recipe makes enough for leftovers.  We enjoyed this a day or two later for lunch accompanied with breakfast sausage and a nice, runny sunny-side up egg. However you serve it, I hope you and your loved ones enjoy it!

Roasted Sweet Potatoes and Apples

ingredients:
2# sweet potatoes, peeled and cubed about 1″
1 red onion, diced small
3 tablespoons olive or coconut oil
1/2 teaspoon cinnamon
3 apples, peeled, cored, and cubed about 1″
1 teaspoon lemon juice
1 teaspoon dried crushed rosemary (or thyme)
sea salt, freshly ground pepper (I use lemon-pepper blend)

directions:

• preheat oven to 400
• line baking sheet pan with parchment paper
• in a large mixing bowl, combine sweet potatoes, cinnamon, onions, generous amount of s&p, and 2 tablespoons olive oil ‘til potatoes are thoroughly coated
• pour onto lined baking sheet
• place in oven and bake for 20-25 minutes or so
• in same bowl, combine apples, lemon juice, 1 tablespoon olive oil, and rosemary
• add to sweet potatoes
• roast for additional 15-20 minutes, ‘til sweet potatoes are tender
• taste for additional s&p

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

Like Be the first one who likes this post!