Roasted Sweet Potatoes with Rosemary, Almonds + Parmesan

Oh goodness. This recipe.

Roasted Sweet Potatoes with Rosemary, Almonds + Parmesan  | edibleperspective.com
Roasted Sweet Potatoes with Rosemary, Almonds + Parmesan | edibleperspective.com

But first let’s talk about Sunday. Are you good at Sundays? I feel like in the past year I’ve become really bad at Sundays. I have this constant inner brain battle on whether I should be doing work or relaxing. And then if I’m relaxing, I’m thinking, “I should probably be doing work.” Where is the brain mute button?

It always seems like everyone doing this food blog/freelance thing full time works 24/7. There is always something to be getting ahead on, catching up on, answering, editing, organizing, etc. when it comes to this work. But sometime in the last year I decided to cut myself some slack. The 24/7 schedule wasn’t working for me. Sure, if I had a freelance deadline I’d bust my ass to get it done, but I needed some down time. The only problem is I typically can’t clear my mind when I’m taking that down time. Am I taking too much? Should I be doing XYZ to make my blog and business better? And then I get frustrated that I’m wasting my relaxation time worrying about not doing enough. Oy. It’s a constant struggle.

I think I can solve this (at least partially) if I get ahead in my schedule and make sure all of my Monday work for the blog is finished by the previous Friday. I think this will allow me to relax a bit more knowing everything that has to be done is done, so I can actually enjoy my time off. I struggled with this at the beginning of the new year as well. Sometimes working on the weekend is mandatory, and I’m completely okay with that. I love what I do! But there are probably many times when I can be more efficient during the week or work harder to get ahead so I can allow myself a true break and less of that annoying “should I be…” mind game.

I’m all ears if you have any weekend relaxation tips to share!

Roasted Sweet Potatoes with Rosemary, Almonds + Parmesan  | edibleperspective.com
Roasted Sweet Potatoes with Rosemary, Almonds + Parmesan | edibleperspective.com

On a much lighter note, Chris bought me this herb keeper and it has been working really well so far! I think it’s supposed to keep herbs fresh for about 3 weeks, instead of a week or less if kept in their plastic containers. These herbs are looking good after 2 weeks!

Roasted Sweet Potatoes with Rosemary, Almonds + Parmesan  | edibleperspective.com
Roasted Sweet Potatoes with Rosemary, Almonds + Parmesan | edibleperspective.com

I wanted to create a simple recipe for today. Something comforting and flavorful. A vibrant side dish for a dinner party or something to eat during the week with your favorite protein on the side. I would personally pair this with sunny-side-up eggs and a small salad on the side.

Roasted Sweet Potatoes with Rosemary, Almonds + Parmesan  | edibleperspective.com
Roasted Sweet Potatoes with Rosemary, Almonds + Parmesan | edibleperspective.com

Definitely works great as a savory brunch dish, too!

Roasted Sweet Potatoes with Rosemary, Almonds + Parmesan  | edibleperspective.com
Roasted Sweet Potatoes with Rosemary, Almonds + Parmesan | edibleperspective.com

Despite the pale yellow potatoes looking like yukon gold potatoes, they’re actually white sweet potatoes. They’re not as creamy or sweet as the orange variety which mellowed out the dish a bit using a mixture of both.

Don’t forget to give your potatoes one final toss after they come out of the oven so you’re sure to get as many of the little bits of salted rosemary + parmesan almonds as possible.

Roasted Sweet Potatoes with Rosemary, Almonds + Parmesan  | edibleperspective.com
Roasted Sweet Potatoes with Rosemary, Almonds + Parmesan | edibleperspective.com

Print Recipe!

Roasted Sweet Potatoes with Rosemary, Almonds + Parmesan

gluten-free // yields 4 servings

  • 1 1/2 – 2 tablespoons ghee (or refined avocado oil)
  • 5-6 cups 1/2-inch cubed sweet potatoes (any variety -- skin on)
  • 1/2 cup raw almonds
  • 1/2 cup grated parmesan cheese
  • 2 1/2 tablespoons fresh rosemary
  • 1 small garlic clove, chopped
  • 1/2 – 3/4 teaspoon salt
  • 1/4 teaspoon pepper

Preheat your oven to 425° F.

Place ghee in a 9-10 inch cast iron pan (or other oven-safe pan) and place in the oven for a few minutes, until melted. Place sweet potatoes in the pan (it won’t be a single layer) and toss with the oil until well coated. Roast for 15 minutes. Toss and roast for another 10 minutes. Lower oven temperature to 350°, toss the potatoes again, and roast for another 10-15 minutes, until tender.

While roasting, place almonds, parmesan, rosemary, garlic, 1/2 teaspoon salt, and pepper in your food processor (a mini processor will work). Process for about 10 seconds until the almonds are ground into small, even bits (refer photo 4). Avoid over-processing. You want some crunch from the almonds.

After potatoes are tender, remove from the oven and toss with the almond mixture. Lower oven temperature to 325° F and continue to cook for 10-15 minutes, until the almonds are lightly browned. Remove from the oven and toss one final time.

Serve hot. Add more salt + pepper if needed.

Notes: For a vegan version: Use refined avocado oil and omit parmesan. Roast per instructions above. Once finished, toss in 1/4 cup (or to taste) vegan parmesan (since the walnuts + sesame seeds are already roasted in this vegan parmesan mixture you don’t need to roast again).

Roasted Sweet Potatoes with Rosemary, Almonds + Parmesan  | edibleperspective.com
Roasted Sweet Potatoes with Rosemary, Almonds + Parmesan | edibleperspective.com

Here’s to a hugely productive week + calm minds!

GO BUCKS!

Ashley

pssst! Don't forget about the giveaway to win a copy of Gina's new book, HIIT It! Ends tomorrow!

Pistachio Rosemary Pesto with Power Greens

This pesto!!!

My new favorite.

Pistachio Rosemary Pesto with Power Greens | edibleperspective.com
Pistachio Rosemary Pesto with Power Greens | edibleperspective.com

Today’s post is sponsored by Earthbound Farms.  Product opinions and recipes are always my own.  Thank you for supporting the occasional sponsored post that helps fund all the deliciousness + behind the scenes action you see here.

I’ve been in a little dinner-recipe rut, but whoa, did this turn things around for me!

Rosemary is possibly my favorite herb of all time.  There’s just something about it, especially when combined with potatoes.  So much goodness.  

Pistachio Rosemary Pesto with Power Greens | edibleperspective.com
Pistachio Rosemary Pesto with Power Greens | edibleperspective.com

While eating pistachios the other day I had a thought.  I’ve gone through nearly 2lbs of pistachios in about 1 1/2 weeks.  SCARY.  Most of them were in cookies, which I ate 85% of.  Still scary.  Chris has definitely helped with the pistachio consumption, so we’re nearing 1lb each…still slightly concerning.

However, besides the thought of consuming so many pistachios + still wanting more I was also thinking that they would pair really well with rosemary.  Something about the flavor combination was just calling my name.  A little nutty.  A little woodsy and fragrant.  I could almost taste it without tasting it.

Pistachio Rosemary Pesto with Power Greens | edibleperspective.com
Pistachio Rosemary Pesto with Power Greens | edibleperspective.com

And that is when this pesto idea was born, resulting in richly flavored pesto bulked up with Earthbound Farm’s Deep Greens Power blend.  The baby greens don’t require any cooking, resulting in a 10 minute recipe that is easily thrown together to have on hand as a topping for just about anything.

Pistachio Rosemary Pesto with Power Greens | edibleperspective.com
Pistachio Rosemary Pesto with Power Greens | edibleperspective.com

like…

  • roasted potatoes
  • roasted broccoli
  • avocado toast
  • lentil meat-less balls
  • veggie burgers
  • eggs
  • pasta
  • pizza sauce
  • crispy polenta
  • grilled tofu
  • etc. etc.
Pistachio Rosemary Pesto with Power Greens | edibleperspective.com
Pistachio Rosemary Pesto with Power Greens | edibleperspective.com

Print recipe!

Pistachio Rosemary Pesto with Power Greens

gluten-free, vegan option // yields ~3/4 cup

  • 2 medium cloves garlic, peeled
  • 1/2 cup roasted/salted pistachios
  • 2 cups packed power greens*
  • 1/4 cup grated parmesan cheese, see notes for vegan option
  • 2 tablespoons chopped fresh rosemary
  • 1 1/2 tablespoons fresh lemon juice
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/3 – 1/2 cup extra virgin olive oil

for the pesto:

Place the peeled garlic in a large food processor and turn on until garlic is chopped.  Add in the pistachios and process until you have pebble-sized pieces. 

Remove stem ends from the greens and measure out 2 packed cups [but not tightly packed] of greens then add in the parmesan, rosemary, lemon juice, pepper, and salt.  Pulse until mixture is chopped and combined [refer to photo 2].

Slowly stream in the olive oil and pulse the mixture simultaneously until your desired consistency is met.  I used 1/3 cup olive oil.  Taste and add more salt + pepper if needed.

Store in a sealed jar for up to a week in the fridge and use as desired.

for the pasta:

  • 4-6 servings of pasta, my favorite gluten-free pasta
  • 6-8 large handfuls of power greens
  • chopped pistachios, sundried tomatoes, roasted garlic, salt/pepper

Cook pasta [4-6 servings worth] according to package directions and reserving 1/2 cup of the cooking water.  Place back in the pot and add as much pesto as desired.  Add in cooking water 1 tablespoon at a time to help spread the pesto, then stir.  Add more water as needed.  Stir in power greens and sun-dried tomatoes and let cook until greens are just wilted.  Top each portion with chopped pistachios, roasted garlic, and salt + pepper.

notes: *The Power Greens mix is a combination of baby spinach, baby kale, and baby swiss chard.  If using unsalted pistachios you’ll need to add more salt to the pesto.  For a vegan version sub in 3 tablespoons of nutritional yeast and follow directions as stated.  Add more olive oil if needed as nutritional yeast will thicken the pesto.

Pistachio Rosemary Pesto with Power Greens | edibleperspective.com
Pistachio Rosemary Pesto with Power Greens | edibleperspective.com

Simple. Comforting.  Wintery.  Vibrant green.  I’d say we have a winner.

Ashley