I love roasted vegetables, next to grilling, there is no better way to prepare them. Not only full of flavour, roasted vegetables also maintain more of their nutrients. Could it be any better? Flavour and nutrients? I think not.
One of my favourite vegetables to roast are sweet potatoes. I love how they become so tender on the inside while accumulating a slight char on the outside. They also absorb flavours quite nicely which is why I paired them with fresh sage and garlic.
To be honest, I considered making a sweet rather than savoury dish. I’ve read so many people praise sweet potato casserole in the last few weeks I thought about giving it a try. I’ve never had sweet potatoes made with sugar and marshmallows but at the same time, it sounded really odd.
My mum always made her sweet potato casserole with garlic and cheese, so in my mind they are meant to be savoury. I guess the tradition of a sweet casserole is one that never spread to Canada.
In the end I went with this simple roasted dish, as I prefer to satisfy my sweet tooth during dessert. The flavours in this dish would really compliment traditional Thanksgiving fare so I’m very excited to eat them alongside my sourdough stuffing and honey mustard glazed brussels sprouts this Thursday!
2 large sweet potatoes, peeled and sliced thin
1/3 cup sage, minced
2 garlic cloves, minced
2 Tbsp. olive oil
salt and pepper to taste
Preheat oven to 400
In a large bowl, toss thinly sliced sweet potatoes in olive oil, sage and garlic. Sprinkle with salt and pepper.
Transfer sweet potatoes to a large roasting pan.
Bake in preheated oven on middle rack for 30-35 minutes until sweet potatoes are tender.