Roasted Sweet Potatoes with Pomegranates, Pecans and Rosemary
Roasted sweet potatoes, pomegranates, pecans, and rosemary—crispy and flavorful side dish perfect for any meal.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 2 medium Sweet Potatoes, sliced 1/2″ thick
- 1 tbsp avocado oil
- Sea Salt
- Black Pepper
- 1/4 cup pomegranates
- 1/2 cup pecans, toasted
- 2 tbsp goat cheese, crumbled
- 1 tbsp fresh rosemary (or thyme), finely chopped
- 2 tsp honey (optional)
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