Roasted Potatoes & Yams
Easy sheet-pan dish roasted potatoes and yams – serve as a side for any meal; for a great roasted veg bowl, serve with vegetable salad and Herb Garden Hummus for a complete meal with plant-based protein.
- Serves4-6
- Cooks in 35-45 mins
- Prep time 5 mins
- Blood Sugar Balancing
- Resistant Starch
- High Fibre
High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.
- Immune Support
Recipes have ingredients that support our immune system and help our bodies to fight bacterial and viral infections. Foods high in antioxidants, vitamins and minerals support our immune functions. Food and herbs with anti-inflammatory, anti-fungal, anti-bacterial and anti-viral properties help our bodies fight infection and support our immune response.
- Vitamins Minerals
Ingredients
✓ adds to shopping list
Method
Roasted Potatoes & Yams
PREHEAT OVEN* 375F- 400F. 180C -200C. Line a sheet pan with parchment paper.
WASH potatoes use 3 or 4 depending on size. CUT into large cubes – making sure everything is a similar size due to cooking time.
ADD to a lined sheet pan – toss with 1 tsp olive oil + ½ tsp salt + pepper.
ROAST 30-40 mins until potatoes are golden and crispy on the outside and tender on the inside.
REMOVE from oven and serve immediately.
Serving Ideas
Garnished with herbs*
as a side for any meal
Vegetable salad + Herb Garden Hummus for a complete meal with plant-based protein.
Instant Pot Brisket with White Beans
Pan-seared Chicken Breasts
Chef tips + Ingredient Swaps + Ideas
*OVEN TEMP – depending on the oven and time and freshness of the potatoes – I roast my potatoes at 375F – 400F. 180C-200C. Freshly dug potatoes take longer to crisp up so I cook them at 400F | 200C.
MIX IT UP – add parsnips, carrots, squash, pumpkin, turnips, celeriac, cauliflower, – and cooking times will vary.
ADD HERBS – like fresh rosemary, sage, thyme, oregano all finely diced. Dried mixed herb or spice blends.
PREP in Advance – wash your potatoes in advance but its best not to cut them as they sometimes will go brown. IF you do cut them do not add any salt until you are ready to cook them as this will draw out moisture, it will pool on your sheet pan and they do not crisp up as well.
Our latest nourishing in-season recipes ~ eat to THRIVE
Member Recipe
Member Recipe
Member Recipe
Member Recipe
Member Recipe
LETTER WEEKLY 