Rosemary Roasted Zucchini and Sweet Potato

roasted sweet potatoes and zucchini in a white dish with an ornate spoon in it.

5 from 7 votes

Rosemary Roasted Zucchini and Sweet Potato

This rosemary roasted zucchini and sweet potato is a flavorful comfort food side dish, and perfect for a Sunday roast or holiday celebrations. Serves 2-3 as a side dish.

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Cuisine: American, British

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 250kcal

Author: Claire

Equipment

Parchment paper
Serving dish

Ingredients

2 large sweet potatoes diced
2 small zucchini diced
2-3 rosemary sprigs
1 tablespoon olive oil
pinch salt
pinch black pepper optional
parsley to serve, optional

US Customary - Metric

Instructions

Preheat the oven to 200C / 400F and line a baking tray with parchment paper.
Dice the sweet potatoes and zucchini into small pieces, of roughly the same size.
Place on your baking tray, drizzle with olive, sprinkle with salt and black pepper (if using) and nestle the rosemary sprigs between the vegetables. Cook for 25 minutes, stirring halfway through for a more even roast.
Spoon into your serving dish and sprinkle with parsley, if using. Serve immediately and enjoy!

Notes

Peeling the sweet potatoes is optional. They roast well both with skins on and off.
Cut the sweet potatoes into rounds, then cut those rounds into halves or quarters, depending upon their size.
Keep an eye on the oven after 20 minutes for any signs of burning. The vegetables should be crisping at the edges, with slight browning, but definitely no burning!
Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.

Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine

All ingredients score 0 on the SIGHI list, with the exception of black pepper, which scores 2.

Nutrition