Ingredients:

  • 2 lbs Yukon Gold potatoes, scrubbed and cubed
  • 2 lbs sweet potatoes, scrubbed and cubed
  • 1 large red onion, cut into 1-inch chunks
  • 3 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tbsp fresh rosemary, finely chopped

Instructions:

  1. Cut the Yukon Gold potatoes, sweet potatoes, and red onion into uniform 1 inch cubes. Note: Uniform size ensures everything finishes at the same time.
  2. Toss the cubed root vegetables in a large bowl with olive oil, sea salt, cracked black pepper, garlic powder, and chopped rosemary.
  3. Mix until every piece is glistening. Note: A thin, even coat of oil prevents sticking and helps browning.
  4. Preheat your oven to 400°F (200°C).
  5. Line an extra large sheet pan with parchment paper.
  6. Spread the vegetables in a single layer. Note: Leave space between pieces so air can circulate.
  7. Roast for 15 minutes.
  8. Toss the vegetables with a spatula and roast for another 15 minutes until the edges are mahogany colored and centers are tender.
  9. Remove from oven and let them rest for 2 minutes before serving.