Maple-Balsamic Roasted Sweet Potatoes
Sweet and savory roasted sweet potatoes glazed with maple syrup and balsamic vinegar, perfect for any meal.
Ingredients
- 4 large sweet potatoes peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, finely chopped
- 2 cloves garlic minced
- Fresh parsley chopped (for garnish, optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Prepare the Sweet Potatoes: Peel and cut the sweet potatoes into 1-inch cubes. Place them in a large bowl.
- Season the Sweet Potatoes: In a small bowl, whisk together the olive oil, maple syrup, balsamic vinegar, salt, black pepper, dried rosemary, and minced garlic. Pour this mixture over the sweet potatoes and toss until the potatoes are evenly coated.
- Roast the Sweet Potatoes: Spread the seasoned sweet potatoes evenly on the prepared baking sheet. Make sure they are in a single layer to ensure even cooking. Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and golden brown. Stir them halfway through the cooking time to ensure even browning.
- Garnish and Serve: Remove the sweet potatoes from the oven and transfer them to a serving dish. Garnish with chopped fresh parsley, if desired. Serve hot.
Notes
- Ensure the sweet potatoes are cut into uniform sizes for even cooking.
- You can adjust the amount of maple syrup and balsamic vinegar to suit your taste preferences.
- For a lighter version, use low-sodium salt and reduce the amount of olive oil.