Harissa-Roasted Sweet Potatoes with Rosemary
Sweet potatoes caramelized with spicy harissa and rosemary, creating a golden side dish that captures fire's warmth. This Mediterranean-inspired vegetarian recipe (gluten-free), ready in about 40 minutes, pairs sweet potatoes, olive oil, harissa paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 large, peeled and diced into 1/2-inch cubes sweet potatoes
- 2 tbsp olive oil
- 1 tbsp harissa paste
- 1 tsp dried rosemary
- to taste salt
- to taste pepper
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 425°F. Toss 2 large peeled and diced sweet potatoes (1/2-inch cubes) with 2 tbsp olive oil, 1 tbsp harissa paste, 1 tsp dried rosemary, salt, and pepper.
- Step 2: Spread the sweet potatoes in a single layer on a baking sheet. Roast for 25-30 minutes, stirring once halfway, until golden and tender.
- Step 3: Remove from oven and let cool for 5 minutes. Serve as a vibrant side dish.
