Name: Roasted Sweet Potatoes and Onions with Rosemary and Parmesan
Yield: 6 Servings
Ingredients: 2 3/4 pounds tan-skinned sweet potatoes, peeled, cut into 1-inch cubes; 8 tablespoons canola oil; 3 garlic cloves, minced; 2 1/2 teaspoons salt; 1 1/2 teaspoons coarsely ground black pepper; 1 1/2 pounds red onions (about 3 medium), halved lengthwise, cut crosswise into 1/4-inch thick slices; 1/2 cup freshly grated Parmesan cheese; 1 tablespoon chopped fresh rosemary

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FD4.1102.02Noel Barnhurst

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