Healthy Eating: Rosemary roasted sweet potatoes
A delicious twist to a classic side dish
3 pounds sweet potatoes
1/4 cup olive oil
2 cloves garlic, minced
2 teaspoons dried rosemary, crushed
1 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon hot red pepper flakes
Preheat oven to 375 degrees. Peel sweet potatoes and cut into 1-inch chunks. Mix oil with remaining seasonings. Toss the potatoes in the olive oil mixture until evenly coated. Spread potatoes in a single layer in shallow roasting pan and roast for 45 minutes or until well browned, stirring occasionally. Serves 8.
Adapted from Mary Ann Ninger’s recipe in the “Fair Family Favorites — Celebrating 100 Years of the Routt County Fair.” Copies of the cookbook are available for purchase at the Routt County Extension office. Proceeds benefit the Routt County Fair exhibit hall.
Northwest Colorado athletes are coming back from the National High School Finals Rodeo with some heavy honors.