Sweet Potatoes With Onions And Thyme Recipes

Steps:

• Heat oven to 425 degrees F.
• Toss first 6 ingredients in a shallow medium-sized baking dish.
• Cover; bake 30 minutes. Uncover; bake 20 minutes more. Sprinkle with almonds

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine sweet potatoes, thyme, olive oil, garlic, salt, and red pepper flakes in a bowl until evenly coated. Arrange coated sweet potato slices in a single layer on a rimmed baking sheet or 9x13-inch baking dish.
• Place baking sheet on the top rack of preheated oven; roast until sweet potatoes are tender and slightly browned, about 40 minutes.

Steps:

• In a large bowl, combine the first 7 ingredients; toss to coat. Transfer to a greased 15x10x1-in. baking pan., Bake at 425° for 45-50 minutes or until potatoes are tender, stirring once., Meanwhile, in a large skillet, saute onions in oil until softened. Stir in sugar. Reduce heat to medium-low; cook for 30-40 minutes or until deep golden brown, stirring occasionally. Stir in vinegar. , Transfer roasted potatoes to a large bowl; stir in caramelized onions.

Steps:

• Heat the oven to 400 degrees F.
• Arrange the sweet potatoes, onion, and mushrooms in a large roasting pan or baking dish, about 13 X 9.
• Drizzle evenly with olive oil, sprinkle with thyme, salt and pepper, and stir to coat vegetables.
• Roast vegetables until golden and tender, turning occasionally with a spatula, about 45 minutes.
• Serve immediately.

Steps:

• Combine 1 1/2 pounds chopped peeled sweet potatoes, 1 bunch scallions (cut into 2-inch pieces), 6 crushed garlic cloves and 1 tablespoon fresh thyme in a bowl. Drizzle with 1/4 cup olive oil, season with salt and pepper and toss. Place on a sheet of foil and fold up. Grill over low heat until the potatoes are tender, 20 to 25 minutes.

Steps:

• Prepare barbecue (medium heat). Whisk oil and thyme in small bowl to blend. Place sweet potatoes, onion, and bell pepper in large bowl. Drizzle with 1/4 cup oil mixture and toss to coat. Grill vegetables until tender and slightly charred, turning often, about 15 minutes for pepper and about 20 minutes for sweet potatoes and onion. Transfer vegetables to platter.
• Whisk vinegar into remaining oil mixture. Season vinaigrette with salt and pepper; drizzle over vegetables. Serve warm or at room temperature.

Steps:

• Preheat oven to 450°F. In large mixing bowl, combine all ingredients and toss. Arrange potato slices in single layer on heavyweight rimmed baking sheet or in 13x9-inch baking dish. Place on top rack of oven and roast until tender and slightly browned, about 40 minutes. Serve warm or at room temperature, garnished with thyme sprigs.