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Roasted Sweet Potatoes and Onions with Rosemary and Parmesan

See full recipe on: Bon Appetit



Ingredients

2 3/4 pounds tan-skinned sweet potatoes, peeled, cut into 1-inch cubes
8 tablespoons canola oil
3 garlic cloves, minced
2 1/2 teaspoons salt
1 1/2 teaspoons coarsely ground black pepper
1 1/2 pounds red onions (about 3 medium), halved lengthwise, cut crosswise into 1/4-inch thick slices
1/2 cup freshly grated parmesan cheese
1 tablespoon chopped fresh rosemary

Nutrition 6 servings

Per Serving % Daily Value
Calories 430
Fat 21g 32%
Carbs 53g 17%
Protein 8g 16%
Fiber 8g 33%
Cholesterol 6mg 2%
Sodium 1,239mg 51%
     
Fat
Carbs
Protein

Preparation






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