Roasted Sweet Potato and Pepper Salad
This has become a staple at our house-- for quick weekday sides, BBQs-- all sorts of things. Can be enjoyed warm or cold.
Preheat oven to 400F.
Ingredients:
- 6 sweet potatoes, cubed (bite-size)
- 2 bell peppers (I used green and red for color)
- 5 garlic cloves, sliced
- Olive oil
- Salt/ pepper
- Dried rosemary
1. Cube the potatoes and toss in olive oil (about 2 TBSP) and sprinkle with seasoned salt (or regular is fine too!). Sprinkle 2 TBSP crushed rosemary.
2. Spread taters into single layer on baking sheet- and bake until potatoes are browned on one side (about 25 minutes).
3. While the taters are baking, chop the bell pepper into bite size pieces. Put in a bowl with 2-3TBSP olive oil, salt/ pepper, garlic cloves. Add another 1 TBSP rosemary.
4. When taters are done-- add to the bell pepper mixture and toss together. Enjoy this dish warm if desired (maybe with some goat cheese sprinkled on top :-) )
5. Or... put it in the fridge for later, and enjoy it cold.
