• Side Dishes
  • Roasted Sweet Potatoes and Onions

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    Simple and easy to make with just 4 ingredients, these roasted sweet potatoes and onions are bursting with flavor. Ready to serve in less than 40 minutes, they make a great accompaniment to any meal.

    rosemary roasted sweet potatoes and onions

    Thanksgiving and the holidays are coming up, and if you’re looking for an easy but delicious side dish, then these roasted sweet potatoes and onions might be just what you are looking for!

    Roasting the sweet potato really brings out their natural flavors, and when cooked with onions and rosemary, they are perfectly sweet and savory.

    For more sweet potato recipes, be sure to try my Sweet Potato Fries, Baked Sweet Potato Slices, and Candied Sweet Potatoes.

    Why you will love these sweet potatoes and onions

    • Quick to prep: It won’t take you more than 10 minutes to prep this dish before it goes into the oven.
    • Vegan: Roasted with maple syrup, these roasted sweet potatoes are vegan friendly.
    • Make ahead: If you are planning on serving these for Thanksgiving or Christmas, they can be prepped ahead of time, great if you are juggling lots of cooking!
    whole30 sweet potatoes and onions side dish for thanksgiving in a white bowl

    Ingredients for Roasted Sweet potatoes and onions

    • Sweet Potatoes
    • Onion
    • Olive Oil
    • Maple Syrup
    • Salt and Pepper
    • Rosemary
    ingredients for roasted sweet potatoes and onions

    How to make Roasted Sweet Potatoes and Onions

    • Preheat the oven to 375 F. Place sweet potato cubes and onion slices in a large bowl or directly on a foil-lined baking sheet. Drizzle with olive oil, season with salt, black pepper, and rosemary. Toss to coat.
    • Roast sweet potatoes and onions in the preheated oven for about 30 minutes until sweet potatoes are soft and golden brown. Transfer to a serving bowl or plate, toss with maple syrup, and serve warm.
    how to make roasted sweet potatoes and onions

    Make Ahead

    To save time on the day, you can peel and dice the sweet potatoes the day before and keep them covered in the fridge.

    The whole dish can be made 2 or 3 days ahead of time too. Reheat the sweet potatoes and onions in an oven at 375F for 10 to 15 minutes until warmed all the way through to serve.

    What do you serve them with?

    These roasted sweet potatoes and onions are great served with roasted meats, seafood, and veggie dishes. Their balance of sweet and savory makes them a great side dish for almost any meal! Try them with:

    close up shot of sweet potatoes and onions served in a white bowl

    Variations

    Rosemary, for sure is my first herb of choice here for this roasted sweet potatoes and onions side dish, but you can use other earthy and fragrant herbs that you have. Thyme and sage will both work well.

    I used maple syrup to keep these sweet potatoes plant-based, but if you are not vegan, honey will also work great as a natural sweetener.

    Recipe Notes and Tips

    • Cut the sweet potatoes into similar sized chunks so that they cook through evenly.
    • Use your hands to toss the sweet potato cubes in the oil. This will ensure that they are evenly coated and will crisp up all over.
    • Check the sweet potatoes are done by checking with a fork. They should be crispy on the outside and tender all the way through.
    sweet potatoes and onions with rosemary in a bowl

    More Easy Side Dishes

    rosemary roasted sweet potatoes and onions
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    Rosemary Roasted Sweet Potatoes and Onions

    Simple and easy to make with just 4 ingredients, these sweet potatoes and onions are bursting with flavor. Ready to serve in less than 40 minutes, they make a great accompaniment to any meal.
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 4 servings
    Calories 260kcal

    INGREDIENTS

    INSTRUCTIONS

    • Preheat the oven to 375 F. Place sweet potato and onion slices in a large bowl or on a foil-lined baking sheet. Drizzle with olive oil, season with salt, black pepper, and rosemary. Toss to coat.
    • Roast sweet potatoes and onions in the preheated oven for about 30 minutes until sweet potatoes are soft and golden brown. Transfer to a serving bowl or plate , toss with maple syrup, and serve warm.

    TIPS & NOTES

    • Cut the sweet potatoes into similar sized chunks so that they cook through evenly.
    • Use your hands to toss the sweet potato cubes in the oil. This will ensure that they are evenly coated and will crisp up all over.
    • Check the sweet potatoes are done by checking with a fork. They should be crispy on the outside and tender all the way through.

    NUTRITION

    Calories: 260kcal | Carbohydrates: 32g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 72mg | Potassium: 443mg | Fiber: 4g | Sugar: 12g | Vitamin A: 16031IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 1mg
    Course Side Dish
    Cuisine American
    Did you make this recipe?

    Use the tag #DeliciousMeetsHealthy when posting a picture of your recipe, and make sure to follow @deliciousmeetshealthy on Instagram!

    November 22, 2020

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