Here is one of my all time favorite recipes for you today: Sweet Potato and Rosemary Veggie Bake! It’s so good! Like, so good that Garrett asks for it all the time…and I happily oblige. 🙂
Growing up my grandma would make this, and my sister and I LOVED it. Grandma tried to feed it to my cousins once, who did not like it (veggie haters!) so they roped In-N-Out burgers up the balcony for second dinner. I couldn’t believe it because veggie bake is so seriously DELICIOUS!!!
It is a hearty dish that can be the main entree, or eaten as a side. We usually eat this dish alone or with chicken and some homemade bread (our current favorite is Quick Crusty Herb Bread from OhSoDelicioso.com). The sweet potatoes are so amazing with the rosemary olive oil flavor. I don’t know about you, but I love my vegetables, so this is a perfect dish for me.
In a greased 9×13″ baking dish toss the following:
(We’ve modified this recipe over the years according to vegetables we want in it. You can add or subtract whatever veggies you prefer. We especially like the sweet potato so we add more of that and less red potatoes.)
- 6 Red potatoes cubed
- 2 Medium sweet potato cubed
- 1 Small onion cut into wedges
- 1 Red pepper cut into strips (I usually do half)
- 1-2 Yellow squash sliced and put to the side
In a small bowl mix:
- 1/2 Cup olive oil
- 3 Tablespoons lemon juice
- 3 Cloves garlic, pressed or minced
- 1 Tablespoon fresh Rosemary or Oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
Drizzle this mixture over the vegetables in the 9×13″ dish. Bake uncovered at 450 F for 30 minutes. After 30 min. toss the vegetables and lay the sliced squash on top. Cook another 15 min or until potatoes are soft. Add more salt and pepper to taste!
If you try this recipe let us know what you think. Enjoy!xo, Adri