Category Side Dishes,Vegetarian
Roasted Sweet Potatoes with Pomegranates, Pecans and Rosemary
Ingredient List
2 medium Sweet Potatoes, sliced 1/2″ thick
1 tbsp avocado oil
Sea Salt & Black Pepper
1/4 cup pomegranates
1/2 cup pecans, toasted
2 tbsp goat cheese, crumbled
1 tbsp fresh rosemary (or thyme), finely chopped
2 tsp honey (optional)
1 tbsp avocado oil
Sea Salt & Black Pepper
1/4 cup pomegranates
1/2 cup pecans, toasted
2 tbsp goat cheese, crumbled
1 tbsp fresh rosemary (or thyme), finely chopped
2 tsp honey (optional)
Directions
- Preheat oven to 425 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
- Evenly spread sweet potatoes in a single layer on baking sheets. Drizzle with avocado oil and season with salt and pepper. Bake for 15 minutes.
- Remove from oven and top with goat cheese, pomegranates, pecans and fresh rosemary. Drizzle with honey if using and serve!
Facebook
Twitter
Pinterest
Email
Print
- All
- Breakfast
- Desserts
- Fish and Seafood
- Gluten Free
- Mains
- Side Dishes
- Smoothies
- Snacks
- Soup & Salad
- Vegan
- Vegetarian
- All
- Breakfast
- Desserts
- Fish and Seafood
- Gluten Free
- Mains
- Side Dishes
- Smoothies
- Snacks
- Soup & Salad
- Vegan
- Vegetarian
- All
- Breakfast
- Desserts
- Fish and Seafood
- Gluten Free
- Mains
- Side Dishes
- Smoothies
- Snacks
- Soup & Salad
- Vegan
- Vegetarian