Description
This oven roasted vegetable dish combines sweet potatoes, eggplant, bell pepper, apple, and rosemary for a warm, flavorful side that pairs with almost any meal.
Ingredients
2 large sweet potatoes, peeled and cut into 1½–2 inch chunks
1 red bell pepper, seeded and cut into 2-inch pieces
1 medium eggplant, cut into 2-inch cubes
1 large apple, cored and cut into 1½-inch pieces
1 medium onion, peeled and cut into chunks (optional)
1 teaspoon dried rosemary (or 2 teaspoons fresh chopped rosemary)
3 tablespoons olive oil
1 teaspoon salt, or to taste
½ teaspoon black pepper, or to taste
Chopped fresh parsley or chives for garnish (optional)
Instructions
1. Preheat the oven to 425°F and line a large baking sheet with foil or parchment, lightly coating it with oil.
2. In a large bowl combine olive oil, rosemary, salt, and black pepper.
3. Add sweet potatoes, bell pepper, eggplant, apple, and onion. Toss well to coat evenly.
4. Spread vegetables in a single layer on the prepared baking sheet.
5. Roast for 20 minutes then remove the pan and carefully turn the vegetables.
6. Increase oven temperature to 450°F and roast another 10–15 minutes until vegetables are tender and lightly browned.
7. Remove from oven, garnish with parsley or chives, and serve warm.
Notes
Cut vegetables into similar sized pieces so they cook evenly.
Avoid overcrowding the pan to allow proper caramelization.
Fresh herbs added at the end brighten the flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Healthy Comfort Food
- Method: Roasting
- Cuisine: American