Tuesday, December 2, 2014

Roasted Sweet Potatoes with Pecans and Onions

4 cups peeled, diced sweet potatoes
1 Vidalia onion, chopped
2 cloves garlic, chopped
3 tbsp olive oil
1 tbsp chopped thyme leaves
1/2 cup pecan halves
1 tbsp balsamic vinegar
salt and pepper to taste

Preheat oven to 425F.

In large bowl, combine potatoes, onion, garlic, oil and thyme.  Toss well to coat.  Pour into shallow roasting pan.  Bake, turning occasionally, for 30 minutes or until vegetables are soft and golden brown.

Add pecans.  Roast 10 minutes, watching carefully so nuts don't burn.

Drizzle with vinegar.  Season with salt and pepper.

Makes 4-6 side servings.

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