Roasted Sweet Potatoes With Herb Butter Recipes

SHEET PAN ROASTED GARLIC BUTTER HERB CHICKEN WITH POTATOES AND BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees. On a large sheet pan spread the sweet potatoes, red potatoes, and brussels sprouts onto the sheet pan. Lay the chicken on top. Season with salt and pepper with salt and pepper.
• In a small mix together thyme, oregano, basil, melted butter and garlic. Brush evenly over chicken and veggies evenly. Roast in the oven for 25-30 minutes until golden brown and cooked through. Broil for 2-3 minutes to caramelize the top of the chicken and veggies.

ROASTED SWEET POTATOES WITH HORSERADISH BUTTER

Steps:

• In a heavy-duty resealable plastic bag, combine butter, horseradish, parsley, dill, panko, lemon zest and juice, salt and pepper. Close the bag, pressing out most of the air. Mash everything together until well combined and smooth, then use a ruler or the back edge of a knife to scrape and work the butter to the bottom of the bag so it forms a log, rolling it as you go. Refrigerate for at least 2 hours to firm up, or up to 1 week.
• Heat oven to 350 degrees. Prick sweet potatoes several times with a fork and wrap tightly in aluminum foil. Transfer to a baking sheet and roast until potatoes are tender, 45 minutes to 1 1/2 hours, depending on the size of the potatoes. Once cool enough to handle, unwrap and slice into 1/2-inch-thick rounds (there is no need to peel unless you dislike the skins). Potatoes can be roasted up to 2 days ahead; wrap and chill, then slice them just before using.
• Arrange rounds on a large rimmed baking sheet and count how many you have. Slice enough thin slabs of butter from the log so that you have one per potato slice, and place butter on top of potato slices.
• Move the oven rack so that it's 4 inches away from the broiler. Bake potatoes at 350 degrees until they are heated through and the butter is softened, 5 to 15 minutes depending upon how cold the potatoes were. Adjust oven temperature to broil, and broil until the butter is golden brown at the edges, 2 to 4 minutes. Serve garnished with herbs and fresh horseradish if you like.

ROASTED SWEET POTATOES WITH HOT HONEY BROWNED BUTTER

Steps:

• Heat the oven to 425 degrees. Poke sweet potatoes all over with a fork and place them all directly on the oven rack. Roast until they are very tender, with bits of sweet potato sugar caramelizing in the spots they've been poked, 50 to 60 minutes.
• Meanwhile, melt the butter in a small pot over medium heat, swirling the pot just until the butter starts to bubble and brown, about 5 minutes. Add the honey, vinegar and red pepper flakes, swirling to combine (it will bubble up quite a bit), and season with salt and pepper. Remove from heat and set aside.
• Once the sweet potatoes are out of the oven, slit them down the middle. Warm the browned butter mixture, and pour over the sweet potatoes. (Alternatively, scoop the flesh out of the skins and transfer to a bowl or serving dish, then drizzle with the browned butter sauce.) Generously sprinkle with flaky sea salt.

GARLIC BUTTER ROASTED POTATOES RECIPE

Steps:

• Preheat oven to 425 degrees.
• Line baking sheet or roasting pan with parchment paper or prepare withh cooking spray.
• Melt butter in pan and combine onion, herbs and garlic - heat 30 seconds and remove from heat.
• Wash potatoes well and cut in half. Pat dry.
• Arrange in baking sheet or roasting pan so potatoes aren't touching too much.
• Drizzle butter, onion, and herbs mixture over potatoes.
• Toss potatoes lightly to coat in herb butter.
• Roast 20-30 minutes, checking temperature after 20 minutes.
• When potatoes are slightly browned outside and are soft to the touch, they are done.
• To crisp before serving, pop under broiler for 5 minutes, stirring halfway through (optional).
• Serve and enjoy!

OVEN ROASTED SWEET POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix sweet potatoes, sweet onion, and garlic in a bowl. Drizzle olive oil over the mixture and toss to coat; pour into a shallow roasting pan.
• Roast sweet potato mixture in preheated oven, turning frequently, until the vegetables are soft and golden brown, 30 to 35 minutes. Drizzle balsamic vinegar over the vegetables; season with salt and pepper.

MIXED ROASTED POTATOES WITH HERB BUTTER

Steps:

• Cut the potatoes into 2-inch cubes. Add them to a large pot, cover them with cold water, and add salt. Bring them to a boil, cook for 10 minutes, drain and cool for 20 minutes. The potatoes will now be only partly cooked and should be completely dry before you roast them.
• Preheat the oven to 400 degrees F.
• Toss the potatoes with the oil and salt and pepper, to taste, and spread them in one layer on a baking sheet. Roast until crispy and cooked through, about 45 minutes.
• While the potatoes are roasting, make the herb butter: Mix the softened butter with the parsley, sage, rosemary, and thyme and season it with salt and pepper, to taste.
• When the potatoes are done, put them into a large bowl (reserve 1 cup for the Round 2 Recipe) and toss with the herb butter. (Reserve 2 tablespoons butter for the Round 2 Recipe Pork Hash).

MIXED ROASTED POTATOES WITH HERB BUTTER

Steps:

• Cut the potatoes into 2-inch cubes. Add them to a large pot, cover them with cold water, and add salt. Bring them to a boil, cook for 10 minutes, drain and cool for 20 minutes. The potatoes will now be only partly cooked and should be completely dry before you roast them.
• Preheat the oven to 400 degrees F.
• Toss the potatoes with the oil and salt and pepper, to taste, and spread them in one layer on a baking sheet. Roast until crispy and cooked through, about 45 minutes.
• While the potatoes are roasting, make the herb butter: Mix the softened butter with the parsley, sage, rosemary, and thyme and season it with salt and pepper, to taste.

HERB ROASTED SWEET POTATOES

Steps:

• Heat oven to 400 degrees F.
• In a zip lock bag toss the sweet potatoes in the oil, thyme, garlic and pepper flakes.
• Transfer to a rimmed cookie sheet.
• Garnish with thyme sprigs and bake until tender, approximately 45 minutes.
• Serve hot.

MIXED ROASTED POTATOES WITH HERB BUTTER

Steps:

• Cut the potatoes into 2-inch cubes. Add them to a large pot, cover them with water and add salt to taste. Bring them to a boil, cook for 10 minutes, drain and cool. The potatoes will only be partially cooked and should be completely dry before you roast them.
• Preheat the oven to 400 degrees F. Toss the potatoes with the canola oil and spread them in one layer on a baking sheet. Roast until crispy and cooked through, about 45 minutes.
• While the potatoes are roasting, make the herb butter: Mix the softened butter with the parsley, thyme and rosemary and add salt and pepper to taste.
• When the potatoes are done, put them into a large bowl, toss with the herb butter and serve immediately.

SIMPLE HERB ROASTED POTATOES RECIPE

Steps:

• Preheat oven to 400°F. Line a rimmed baking pan with either parchment paper or aluminum foil. Drizzle olive oil on top to prevent sticking.
• Boil water in a large pot. Once the water is boiling, add a tablespoon of sea salt and the baking soda. Dump the quartered potatoes into the pot and cook for 5-6 minutes. The potatoes should be submerged in the water. Stir occasionally to prevent sticking. While the water is boiling, you can use this time to wash and quarter the potatoes if you haven't done so already.
• Remove the potatoes from the pot and drain. Ensure the potatoes are dry before placing in a large mixing bowl. The potatoes will be slightly translucent but still firm enough to toss. Add the olive oil, melted butter, Italian seasoning, sea salt and pepper to taste depending on preference. Toss the potatoes in the bowl until evenly coated. Don't discard the bowl yet as you will need it in the last step.
• Place the potatoes on the lined baking pan and spread out. Bake for 28-30 minutes until the desired browned color is achieved. Mix the potatoes around at the halfway point to ensure the potatoes are browned evenly.
• Once the potatoes are done baking, return the potatoes to the large mixing bowl and toss with the fresh chives, parsley, and basil. Enjoy immediately!