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Roasted Sweet Potatoes and Onions with Rosemary and Parmesan Recipe

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This recipe for Roasted Sweet Potatoes and Onions with Rosemary and Parmesan, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bon Appetit
Added: Tuesday, May 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 3/4 lb. tan-skinned sweet potatoes, peeled, cut into 1 in. pieces
8 tbsp. canola oil
3 garlic cloves, minced
2 1/2 tsp. salt
1 1/2 tsp. coarsely ground black pepper
1 1/2 lb. red onions (about 3 medium), halved lengthwise, cut crosswise into 1/4 in. thick slices
1/2 c. freshly grated Parmesan cheese
1 tbsp. chopped fresh rosemary

Directions:
Directions:
Set 1 rack in center and 1 rack at lowest position in oven and preheat to 375. Line 2 large baking sheets with foil. Place sweet potatoes on 1 sheet; drizzle with 6 tbsp. oil. Sprinkle with garlic, 1 1/2 tsp. salt, and 1 tsp. pepper. Toss to coat, then spread in single layer. Place onions on second baking sheet; drizzle with remaining 2 tbsp. oil and sprinkle with remaining 1 tsp. salt and 1/2 tsp. pepper. Toss to coat, then spread in single layer.
Place sheet with potatoes on center rack and sheet with onions on lower rack in oven. Roast until potatoes are tender and onions are tender and brown around edges, stirring every 10 min., about 30 min. total for potatoes and 35 min. total for onions. Combine sweet potatoes and onions in shallow bowl. Sprinkle with Parmesan cheese and rosemary and toss to coat. Season with salt and pepper; serve.

 

 

 

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