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
Preheat oven to 425 degrees Fahrenheit.
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.
Lower oven temperature to 350 degrees Fahrenheit. Spread pecans on a rimmed baking sheet and bake until toasted and fragrant, about 10 minutes.
In a small bowl, whisk together lemon juice, honey, vinegar, and peanut oil.
In a large bowl, gently combine sweet potatoes, pomegranate arils, and toasted pecans. Drizzle with lemon-honey dressing and gently toss to coat.
Serve warm.
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/herb-roasted-sweet-potatoes-pomegranate-pecans/