Roasted veggies make their way to my family’s table at least once a week. Roasting just does something seriously good to veggies. I always say:
“If you don’t like a vegetable, try roasting it before you rule it out altogether, because eating it roasted just might change your mind.”
We roast sweet potatoes in all different shapes and sizes depending on our given mood. And the other night, my husband hit the sweet potato jackpot!
He was helping prep the veggies while I was focused on coating the fish in a cashew crust (I was making paleo fish sticks– a recipe that may or may not make it’s way to the blog, but will definitely be on the menu for spring).
Anyway, he decide to cut the sweet potatoes into long and thick wedges and oh.my.goodness! The result? AMAZING!!! Comes together in less than 30 minutes. Give it a try!
Want another fry recipe? Check out my fabulous 4-ingredient french fries here!
Take the roasted veggie challenge: Roast one of your less-than-favorite veggies and see if it changes your opinion of them and then tell us all about it in the comments!