Roasted Sweet Potatoes And Onions With Rosemary, Parmesan

Recipe Ingredients

2 3/4 lbs	1248g / 44oz	Tan-skinned sweet potatoes - peeled, and
		Cut into 1" cubes
8 tablespoons	120ml	Canola oil
3		Garlic cloves - minced
2 1/2 teaspoons	12ml	Salt
1 1/2 teaspoons	7.5ml	Coarsely-ground black pepper
1 1/2 lbs	681g / 24oz	Red onions - (abt 3 med) - halved lengthwise,
		And cut crosswise into 1/4"-thick slices
1/2 cup	73g / 2.6oz	Freshly-grated Parmesan cheese
1 tablespoon	15ml	Chopped fresh rosemary

Recipe Instructions

Set 1 rack in center and 1 rack at lowest position in oven and preheat to 375 degrees. Line 2 large baking sheets with foil. Place sweet potatoes on 1 sheet; drizzle with 6 tablespoons oil. Sprinkle with garlic, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Toss to coat, then spread in single layer. Place onions on second baking sheet; drizzle with remaining 2 tablespoons oil and sprinkle with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Toss to coat, then spread in single layer.

Place sheet with potatoes on center rack and sheet with onions on lower rack in oven. Roast until potatoes are tender and onions are tender and brown around edges, stirring every 10 minutes, about 30 minutes total for potatoes and 35 minutes total for onions. (Can be prepared 4 hours ahead. Let stand at room temperature loosely covered with foil. Rewarm uncovered in 375 degree oven about 10 minutes.)

Combine sweet potatoes and onions in shallow bowl. Sprinkle with Parmesan cheese and rosemary and toss to coat. Season with salt and pepper; serve.

This recipe yields 6 servings.

Source:
Bon Appetit, November 2002

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