Herb Roasted Sweet Potatoes with Pomegranate and Pecans
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 2 large sweet potatoes, peeled and chopped into 1 inch pieces
  • 1-2 tbsp. olive oil
  • ½ tsp. salt
  • ¼ tsp. fresh-ground black pepper
  • ½ tbsp. fresh thyme
  • ½ tbsp. fresh rosemary
  • 1 pomegranate, arils removed
  • ¾ cup chopped pecans
  • 1 lemon, juiced
  • 2 tbsp. honey
  • 1 tbsp. apple cider vinegar
  • 1 tbsp. peanut oil
Instructions
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Spread potatoes on a rimmed baking sheet and drizzle with olive oil. Sprinkle with salt, pepper, thyme, and rosemary. Toss to evenly coat. Bake for 25-30 minutes, stirring halfway, until sweet potatoes are golden brown and have crispy edges.
  3. Lower oven temperature to 350 degrees Fahrenheit. Spread pecans on a rimmed baking sheet and bake until toasted and fragrant, about 10 minutes.
  4. In a small bowl, whisk together lemon juice, honey, vinegar, and peanut oil.
  5. In a large bowl, gently combine sweet potatoes, pomegranate arils, and toasted pecans. Drizzle with lemon-honey dressing and gently toss to coat.
  6. Serve warm.
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/herb-roasted-sweet-potatoes-pomegranate-pecans/