Balsamic Roasted Sweet Potatoes
- 3 sweet potatoes (gosh, you could use yams even!)
- 1 large yellow onion
- 1/2 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- 2 teaspoons fresh thyme, minced (strip the leaves off the stems and mince leaves)
- 2 teaspoons fresh rosemary, minced (strip the needles off the stems and mince needles)
- 2 cloves garlic, minced
- Kosher salt and pepper to tast
Pre-heat oven to 375 degrees.
In a large bowl, pour in your 1/2 cup balsamic vinegar. Slowly whisk in extra virgin olive oil. Add thyme, rosemary and garlic. Whisk to combine. Set aside.
Peel onion and cut into 1 inch size pieces. Take all the onion pieces and add them to the balsamic mixture. Mix around until all pieces are thoroughly coated. Using a slotted spoon, scoop the onion pieces out of the mixture and place them on a rimmed baking sheet (jelly roll pan). Don’t discard the balsamic mixture- you will need it to coat the sweet potatoes.
Peel sweet potatoes and cut into 1-2 inch pieces. Try and keep pieces uniform for even cooking. Add sweet potato pieces to the balsamic mixture. Mix around to thoroughly coat each piece. Using a slotted spoon, scoop all sweet potato pieces onto the rimmed baking sheet. Use the slotted spoon to incorporate the onion and sweet potatoes together and to evenly spread them across the surface of the rimmed baking sheet. Season with salt and pepper. Start with a tablespoon of both. You can always add more after roasting.
Bake at 375 degrees for 35-40 minutes. Stir the onions and sweet potatoes a couple times during roasting. This helps brown them up evenly. When sweet potatoes are brown on the edges and fork tender, the mixture is done. Remove and season with salt and pepper to your liking.
Serve and enjoy!