Roasted Red and Sweet Potatoes with Rosemary. (GF)

Red potatoes and sweet potatoes roasted together with rosemary make a simple, easy side dish perfect for any meal.

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I recently fell in love with the flavor combination of rosemary and sweet potatoes. There’s something so earth-y and wonderful about the two that make them go together so well. It’s a simple combination, really, but not one that I made at home before, and this dish lived up to all of my expectations. It’s hard to go wrong with potatoes though, am I right?

Even though I 110% adore sweet potatoes, for whatever reason I equally wanted red potatoes when I made this dish, hence the decision to mix them together. This also made my husband happy since he typically prefers red potatoes over sweet any day. All that to say, every potato lover in your family will be happy when you serve them these! You can also use regular white potatoes if you prefer, or even use only sweet potatoes!

Reason #274 why I love this dish: I love any excuse to gather fresh rosemary from our back yard. If you’ve ever wondered if you should plant a rosemary bush, the answer is a resounding yes! It’s so convenient to never worry about running out.

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These potatoes roast low and slow in the oven, leaving you with plenty of time to focus on the main dish while they do their thing in the oven. It’s brutally cold and windy out, and this side dish screams warm and cozy, which is exactly what I want in my life right now! I hope you enjoy it!

Roasted Red and Sweet Potatoes with Rosemary (GF)

Ingredients:

  • 1 Tbsp grass-fed butter (or olive oil for dairy-free/vegan)
  • 2 Tbsp olive oil
  • 2 large sweet potatoes, peeled and cut into 1 inch cubes
  • 1 1/2 lbs red potatoes, cut into 1 inch cubes
  • 1 1/2-2 Tbsp fresh rosemary, chopped
  • 1 1/2 tsp sea salt and 1/2 tsp freshly ground black pepper, or more to taste

1). Preheat the oven to 350F. Place the butter in a 9×13 pan and put it in the oven for a couple minutes to melt the butter. Remove from oven and add the remaining ingredients, tossing well to ensure even seasoning.

2). Roast for about an hour, stirring 2-3 times, until the potatoes are golden and tender.

Servings: about 8. Approximate Nutritional Information per Serving: Calories: 159 Carbs: 26g Fat: 5g Protein: 3g Fiber: 3g Sugar: 4g Points+: 4. Recipe adapted from here.

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Herb, Garlic, and Dijon Pork Tenderloin

If you like the flavor of dijon mustard, you have to try this recipe!!

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Pork tenderloin is a wonderfully healthy alternative to lean meats like chicken breast. Sometimes, however, it has the poor reputation of being bland or dry. I promise you it is neither one of those descriptions! We love bold flavors on meat, and the combination of these classic ingredients provides just the right amount.

I love this recipe for how simple and quick it is to throw together. A simple rub of fresh herbs, dijon mustard, garlic, olive oil, salt and pepper coats the pork tenderloin and it bakes for 25 minutes. Done and perfectly cooked!

If you have other fresh herbs you can probably substitute them, but I have to admit I loved the combination of rosemary and thyme. They seem to compliment the pork very well. Also, if you have more than 2 people in your family, you may want to go ahead and cook both pork tenderloins, doubling the rub ingredients.

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My husband took a bite and deemed it “AWESOME.” Yes, this recipe is definitely a keeper!

Herb, Garlic, and Dijon Pork Tenderloin

Ingredients:

  • 1 lb pork tenderloin
  • 3 cloves of garlic, minced
  • 2 tbsp dijon mustard
  • 1 tbsp olive oil
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • Sea salt and freshly ground pepper

1) Preheat oven to 425F. Spray a baking dish with cooking spray.

2) Combine garlic, dijon mustard, olive oil, herbs, salt and pepper in a small dish. Coat the pork tenderloins in the baking dish with the rub.

3). Bake for 25-30 minutes. Let rest about 5 minutes before slicing and serving.

Servings: 3. Nutritional Information per serving: Calories: 268. Carbs: 1g Fat: 13g Protein: 32g 

Recipe adapted from handletheheat.com