One of my favorite ways to prepare vegetables is to roast them. Roasting brings out the rich earthy colors and sweet flavors of root vegetables by caramelizing the sugars found in them. It also increases the bioavailability of nutrients in certain vegetables. For example, you get more carotenoids from carrots if you roast them, versus steaming or sautéing. Adding herbs, such as rosemary, brings more than just aroma and flavor to this dish. Herbs are rich in antioxidants – compounds that help boost the immune system as well as fight disease and aging.
This recipe is from Cooking for Baby, a cookbook of delicious recipe ideas for starting babies on solid foods. Our whole family enjoys this dish, even my husband (though he’ll never admit it), who generally doesn't eat sweet potatoes.
2 sweet potatoes
2 Tbsp. coconut oil
2 tsp fresh rosemary
Sea salt and pepper to taste
Preheat oven to 400 F.
Peel and cut vegetables into equal size cubes. Place vegetables in a ceramic or glass baking dish. Mix in the coconut oil, sprinkle with rosemary, salt and pepper, and toss to coat. Roast until vegetables are tender, about 45 minutes (keep covered for the first 30 minutes to prevent excessive browning).