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Roasted Sweet Potatoes and Onions with Rosemary and Parmesan
EPICURIOUS8Ingredients
70Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 2 3/4 lb. sweet potatoes (tan-skinned, peeled, cut into 1-inch cubes)
- 8 Tbsp. canola oil
- 3 garlic cloves (minced)
- 2 1/2 tsp. salt
- 1 1/2 tsp. coarsely ground black pepper
- 1 1/2 lb. red onions (about 3 medium, halved lengthwise, cut crosswise into 1/4-inch-thick slices)
- 1/2 cup grated Parmesan cheese (freshly)
- 1 Tbsp. fresh rosemary (chopped)
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