Roast sweet potatoes with rosemary and lemon recipe
Reinvent your roasties with this rosemary and lemon flavoured side dish. Sweet potatoes are a great alternative to classic potatoes, but still give that wonderfully crisp texture when roasted. Lemon zest adds a zingy twist, making these fluffy potatoes the ideal side for a roast dinner.
See method- Serves 6
- 10 mins to prepare and 45 mins to cook
- 98 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 5 small sweet potatoes, scrubbed and cut into 5cm chunks
- 1 tbsp olive oil
- 2 rosemary sprigs, leaves roughly chopped
- 1 tsp fennel seeds
- 1 lemon, zested
Each serving contains
- Energy
- 415kJ 98.0kcal
- Fat
- 2g
- Saturates
- 0g
- Salt
- 0.3g
- Sugars
- 5g
of the Reference intake
Carbohydrate 19.9gProtein 1.2gFibre 3.0g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the potatoes in a roasting tin.
- Add the oil, rosemary, fennel seeds and lemon zest, season and mix to coat the potatoes.
- Roast for 45 mins, stirring once or twice, until tender and crisp.
- See more Sweet potato recipes
