Roasted Sweet Potatoes and Onions: A Simple & Delicious Side Dish

Looking for a healthy, flavorful, and incredibly easy side dish? Look no further than roasted sweet potatoes and onions! This simple combination creates a symphony of sweet and savory flavors, with the natural sweetness of the sweet potatoes perfectly complementing the pungent bite of the onions. Roasting brings out the best in both vegetables, creating caramelized edges and tender interiors that are simply irresistible. This recipe is incredibly versatile, adaptable to your personal preferences, and perfect for weeknight dinners, holiday gatherings, or meal prepping. Let’s dive into the deliciousness!

Why You’ll Love This Recipe

• Easy and Simple: With just a few ingredients and minimal prep time, this recipe is perfect for busy weeknights.
• Healthy and Nutritious: Sweet potatoes are packed with vitamins, minerals, and fiber, while onions offer antioxidants and other health benefits.
• Delicious Flavor: The combination of sweet and savory creates a truly satisfying and flavorful dish. The roasting process caramelizes the vegetables, enhancing their natural sweetness and adding a depth of flavor.
• Versatile: You can easily customize this recipe with different herbs, spices, and seasonings to suit your taste.
• Perfect for Meal Prep: Roasted sweet potatoes and onions are a great make-ahead dish that can be enjoyed throughout the week.
• Gluten-Free, Vegan, and Vegetarian: This recipe fits a variety of dietary needs and preferences.

Ingredients You’ll Need

• Sweet Potatoes: Choose medium-sized sweet potatoes that are firm and free of blemishes. Garnet or jewel sweet potatoes are excellent choices, as they have a deep orange color and a naturally sweet flavor. About 2 pounds.
• Onions: Yellow or red onions work well in this recipe. Yellow onions offer a more mellow flavor, while red onions provide a slightly sharper bite. 2 large onions.
• Olive Oil: Olive oil helps the vegetables to roast properly and adds a rich flavor. Use extra virgin olive oil for the best taste. About 3 tablespoons.
• Salt: Enhances the natural flavors of the vegetables. Use kosher salt or sea salt. About 1 teaspoon or to taste.
• Black Pepper: Adds a touch of spice and complexity. Freshly ground black pepper is recommended. About 1/2 teaspoon or to taste.
• Optional Seasonings: This is where you can get creative! Consider adding garlic powder, onion powder, paprika, rosemary, thyme, or a pinch of cayenne pepper for extra flavor. See section below for ideas.

Equipment You’ll Need

• Large Baking Sheet: A large baking sheet allows the vegetables to roast evenly without overcrowding.
• Parchment Paper (optional): Lining the baking sheet with parchment paper makes cleanup easier.
• Large Bowl: For tossing the vegetables with olive oil and seasonings.
• Knife and Cutting Board: For chopping the sweet potatoes and onions.

Step-by-Step Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Vegetables: Wash the sweet potatoes thoroughly. Peel them if desired (the skin is edible and adds fiber, but some prefer to peel them). Cut the sweet potatoes into 1-inch cubes. Peel the onions and cut them into wedges or thick slices. Try to keep the sweet potatoes and onions roughly the same size for even cooking.
3. Toss with Olive Oil and Seasonings: In a large bowl, combine the cubed sweet potatoes and onion wedges. Drizzle with olive oil, then add salt, black pepper, and any other seasonings you’re using (garlic powder, paprika, rosemary, etc.). Toss well to ensure that all the vegetables are evenly coated.
4. Arrange on Baking Sheet: Spread the seasoned sweet potatoes and onions in a single layer on a large baking sheet lined with parchment paper (if using). Avoid overcrowding the baking sheet, as this will steam the vegetables instead of roasting them properly. If necessary, use two baking sheets.
5. Roast: Roast in the preheated oven for 25-35 minutes, or until the sweet potatoes are tender and the onions are caramelized. Flip the vegetables halfway through the cooking time to ensure even browning. Keep an eye on them to prevent burning.
6. Serve: Remove the roasted sweet potatoes and onions from the oven and let them cool slightly before serving. Enjoy as a side dish, or add them to salads, grain bowls, or wraps.

Tips for Perfect Roasted Sweet Potatoes and Onions

• Cut Vegetables Evenly: Ensure that the sweet potatoes and onions are cut into roughly the same size pieces to ensure even cooking.
• Don’t Overcrowd the Baking Sheet: Overcrowding will steam the vegetables instead of roasting them. Use two baking sheets if necessary.
• Flip Halfway Through: Flipping the vegetables halfway through cooking ensures even browning on all sides.
• Adjust Cooking Time: The cooking time may vary depending on your oven and the size of the vegetable pieces. Check for doneness after 25 minutes and adjust accordingly.
• Use Fresh Herbs: Fresh herbs like rosemary, thyme, or sage can add a wonderful aroma and flavor to the roasted vegetables. Add them during the last 10-15 minutes of cooking.
• Add a Touch of Sweetness: A drizzle of maple syrup or honey after roasting can enhance the natural sweetness of the sweet potatoes and onions.
• For Crispier Sweet Potatoes: Soak the cubed sweet potatoes in cold water for 30 minutes before roasting. This helps to remove excess starch and promote crispier edges. Make sure to dry them thoroughly before tossing with olive oil and seasonings.

Variations and Add-Ins

One of the best things about this recipe is its versatility. Here are a few ideas to customize it to your liking:

• Garlic: Add minced garlic to the vegetables during the last 10 minutes of roasting for a pungent and aromatic flavor.
• Spices: Experiment with different spices like smoked paprika, cumin, chili powder, or curry powder for a unique flavor profile.
• Herbs: Add fresh herbs like rosemary, thyme, sage, or oregano during the last 10-15 minutes of cooking.
• Other Vegetables: Add other root vegetables like carrots, parsnips, or Brussels sprouts to the mix. Be mindful of their cooking times and adjust accordingly.
• Balsamic Glaze: Drizzle with balsamic glaze after roasting for a tangy and sweet flavor.
• Nuts and Seeds: Sprinkle with toasted pecans, walnuts, or pumpkin seeds for added texture and flavor.
• Lemon Juice: A squeeze of fresh lemon juice after roasting can brighten the flavors and add a touch of acidity.
• Maple Syrup or Honey: Drizzle with maple syrup or honey for extra sweetness.
• Add Protein: Toss with cooked chickpeas or white beans for a heartier and more substantial meal.
• Sweet and Spicy: Add a pinch of cayenne pepper or a drizzle of sriracha for a touch of heat.

Serving Suggestions

Roasted sweet potatoes and onions are a versatile side dish that pairs well with a variety of main courses. Here are a few serving suggestions:

• As a Side Dish: Serve alongside roasted chicken, grilled salmon, steak, or pork chops.
• In Salads: Add roasted sweet potatoes and onions to salads with mixed greens, goat cheese, and a vinaigrette dressing.
• In Grain Bowls: Combine with quinoa, brown rice, or farro, along with other vegetables and a protein of your choice.
• In Wraps and Sandwiches: Use as a filling for wraps and sandwiches with hummus, avocado, and other veggies.
• With Eggs: Serve as a side dish with scrambled eggs, omelets, or frittatas.
• As a Topping: Use as a topping for pizzas, flatbreads, or baked potatoes.
• Holiday Dinners: A great addition to Thanksgiving or Christmas dinners.

Make-Ahead and Storage Instructions

Make-Ahead: Roasted sweet potatoes and onions can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. They can be roasted a day or two in advance. Store in an airtight container in the fridge.

Storage: Store leftover roasted sweet potatoes and onions in an airtight container in the refrigerator for up to 3 days. Reheat in the oven, microwave, or skillet until warmed through.

Freezing: While not ideal, you can freeze roasted sweet potatoes and onions. Let them cool completely before transferring them to a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information (approximate, per serving)

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

• Calories: 150-200
• Fat: 8-10g
• Saturated Fat: 1-2g
• Cholesterol: 0mg
• Sodium: 200-300mg
• Carbohydrates: 20-25g
• Fiber: 3-4g
• Sugar: 8-10g
• Protein: 2-3g

Sweet potatoes are a great source of Vitamin A, Vitamin C, and potassium. Onions are rich in antioxidants and may have anti-inflammatory properties.

Recipe Card

Roasted Sweet Potatoes and Onions

A simple and delicious side dish that’s perfect for any occasion.

Prep Time: 15 minutes

Cook Time: 25-35 minutes

Total Time: 40-50 minutes

Servings: 4-6

Ingredients:

• 2 pounds sweet potatoes, peeled and cubed
• 2 large onions, sliced or wedged
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional seasonings: garlic powder, onion powder, paprika, rosemary, thyme

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine sweet potatoes and onions.
3. Drizzle with olive oil, then add salt, pepper, and optional seasonings. Toss well.
4. Spread vegetables in a single layer on a baking sheet.
5. Roast for 25-35 minutes, flipping halfway through, until tender and caramelized.
6. Serve and enjoy!

Enjoy!

This roasted sweet potatoes and onions recipe is a guaranteed crowd-pleaser. Its simplicity, combined with its amazing flavor, makes it a winner every time. Feel free to experiment with different seasonings and variations to create your own signature version. Happy cooking!