Rosemary Roasted Yams
This is a fantastic dish on its own, but you can add some color to it with a diced beet or some purple potatoes.
- 6 large yams, peeled and diced
- 2 large yellow onions, sliced
- 8 cloves garlic, peeled and left whole
- 3 tablespoons olive oil
- ¼ cup fresh rosemary needles, minced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Preheat oven to 400°F.
In a large bowl, combine yams, onions, and garlic.
Add the oil, rosemary, salt, and pepper and toss well to thoroughly coat.
Spread the vegetables out onto a cookie sheet in one single layer.
Bake, stirring occasionally, until tender and golden brown, about 1 hour.
- 280 calories
- 5 g fat
- 56 g carbohydrates
- 5 g protein
- 190 mg sodium
- 10 g fiber