Roasted Sweet Potatoes

Roasted Sweet Potatoes 

With Thanksgiving fast approaching I am finding myself experimenting more with root vegetables and traditional fall fare. This recipe is a great alternative to a potato side with a great boost of anti-oxidants.

Serves 4

1 pound/453 g Sweet Potato, peeled and sliced into thin wedges

5-6 Sprigs of thyme, leaves only

1 tbsp extra virgin olive oil

Coarse salt

Pepper

–  Preheat your oven to 425.

–  Combine all of the ingredients in a large casserole dish (I use my lasagna pan): mix well.

–  Roast the potatoes for 45 minutes to an hour, until the potatoes are cooked through and are slightly darkened.

–  Serve immediately.

Notes:

1.  Dried thyme would work here too, just a pinch though.