Cooking Instructions
- Combine Rosemary Olive Oil, peeled and diced sweet potatoes, Lavender Balsamic Vinegar, garlic, dried rosemary, salt and pepper into a Ziploc bag. Marinate for a few minutes or up to an hour.
- Preheat oven to 375°F.
- Spread potatoes onto cookie sheet or baking dish large enough to hold squash in a single layer.
- Roast approximately 30 minutes.
- When finished, potatoes should be soft and start to caramelize.
- Serve hot with, if desired, blue cheese crumbles.
- 6 Tbsp VS Rosemary Olive Oil
- 6 Tbsp VS Lavender Balsamic Vinegar
- 2 tsp Healthy Life Rosemary
- 1 clove garlic, minced
- 1/4 tsp Himalayan Pink Sea Salt
- 1/4 tsp freshly ground black pepper
- 2 lbs sweet potatoes peeled and diced
- Blue Cheese crumbles, if desired
Ingredients
| Quantity | Measurement | Title |
|---|---|---|
| 2 | pound(s) | Sweet Potato(es) (peeled and diced) |
| 1 | to garnish | Blue Cheese (crumbled) (optional) |
| 6 | tablespoon(s) | Vita Sana Rosemary Olive Oil |
| 1 | total | Garlic Clove(s) (minced) |
| 2 | teaspoon(s) | Healthy Life Dried Rosemary |
| 1/4 | teaspoon(s) | Fresh Ground Black Pepper |
| 6 | tablespoon(s) | Vita Sana Lavender Balsamic Vinegar |
| 1/4 | teaspoon(s) | Pink Himalayan Sea Salt |
Suggested Vita Sana Products
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