Herb Roasted Sweet Potatoes
Sweet potato wedges roasted hard with garlic and thyme until the edges caramelise — a naturally sweet, nutrient-dense carb side.
240
kcal
3g
protein
42g
carbs
7g
fat
Per serving, as written.
Sweet potato roasted properly — hot oven, room on the tray, edges left to caramelise — needs almost nothing on it. Garlic and thyme keep it savoury, a whisper of honey pushes the natural sweetness, and that’s the whole dish.
It earns its slot as the carb with more fibre than white potato, plus the orange that most plates are missing. Kept neutral on purpose, so it sits happily beside the salmon or the chili wherever a day needs a starch that pulls its weight. The olive oil is the only real place to cut if you need it lighter.
Ingredients
- 800 g sweet potatoes, cut into chunky wedges
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 1 tbsp fresh thyme leaves
- 1 tsp honey
- salt and black pepper
Method
- Heat the oven to 220°C (fan). Toss the sweet potato wedges with the olive oil, garlic, thyme, honey, salt and pepper until every piece is glossed.
- Spread them out in a single layer on a large tray, leaving space between the wedges — crowded wedges steam instead of caramelising.
- Roast for 20 minutes, then turn each wedge and roast another 15 to 20 minutes until the edges are deeply browned and slightly crisp.
- Season again straight out of the oven and serve hot.
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