Roasted Sweet Potatoes with Camelina Oil

Name: Roasted Sweet Potatoes with Camelina Oil
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 side dishes
Ingredients: 2.2 lb (1 kg) sweet potatoes, peels intact, washed and sliced into thin wedges; 3 tbsp (45 ml) camelina or vegetable oil; 6 green onions, thinly sliced; 1/4 cup (10 g) cilantro, finely chopped; 3 tbsp sunflower seeds; 2 cups (50 g) arugula; Red pepper flakes (optional)

(2)

Rate this recipe

Preparation 20 min
Cooking 30 min
Servings 1
Makes 4 side dishes

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 2.2 lb (1 kg) sweet potatoes, peels intact, washed and sliced into thin wedges
- 3 tbsp (45 ml) camelina or vegetable oil
- 6 green onions, thinly sliced
- 1/4 cup (10 g) cilantro, finely chopped
- 3 tbsp sunflower seeds
- 2 cups (50 g) arugula
- Red pepper flakes (optional)

Preparation

- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Spread the sweet potatoes out on the baking sheet. Toss with 2 tbsp (30 ml) of camelina oil. Season with salt and pepper. Bake for 30 minutes or until the sweet potatoes are golden and tender. Add the green onions, cilantro and sunflower seeds to the baking sheet and continue cooking for 5 minutes.
- Just before serving, toss with the arugula. Drizzle with the remaining oil. Sprinkle with red pepper flakes, if desired.

Roasted Sweet Potatoes with Camelina Oil

Categories

Ingredients

Preparation

Personal Note