Spiralized Rosemary Roasted Sweet Potato Salad Recipes

ROASTED POTATO SALAD WITH CRISPY ROSEMARY

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the potatoes in a single layer on a baking sheet and roast them until tender when pierced with the tip of a knife, 35 to 40 minutes.
• In a bowl that is large enough to hold the potatoes, whisk together the sherry vinegar, mustard, capers and brine, and cornichons and brine. Whisk in the olive oil. Taste for seasoning.
• Heat the canola oil in a medium skillet over medium heat. When it is hot, add the rosemary sprigs. They should bubble and froth slightly. Allow the rosemary to cook until its green color pales slightly and the needles become crispy, 2 to 3 minutes. Use a slotted spoon to remove them carefully from the oil and put them on a kitchen towel to drain. Season them with 1 teaspoon of the salt.
• Halve the warm potatoes and add them to the bowl containing the dressing. As you mix, lightly crush them with the tines of a fork. Season with the remaining 2 teaspoons of salt. Flake the crispy rosemary needles from the stems over the potatoes. Discard the stems. Serve immediately.

SPIRALIZED POTATO SALAD

Steps:

• Spiralize the potatoes: Cut the ends off the potatoes, then peel them. Place one potato at a time into the spiralizer and make the spiral ribbons, according to the spiralizer machine directions. Fill two bowls with salted water and place the spiralized russet potato in one and the spiralized Yukon gold in the other. Gently massage the potatoes in the water, then refrigerate 12-24 hours to further release the starches. Note: If you don't have a spiralizer, you can get a similar potato texture by using a mandoline on the julienne setting.
• Prepare the vegetables: After soaking, the potato spirals will be very malleable with the appearance of "real" noodles. Remove from the water and squeeze as much liquid out as possible. Set aside. Prepare the rest of the ingredients starting with the kale by pulling the rib out, then rolling the leaves into a cylinder and slicing into thin ribbons (about the same size as the potatoes). Slice the olives and scallion (white and green part) and add to a large mixing bowl along with the kale. To the bowl, add the sour cream, mix and set aside.
• Cook the potatoes and serve: In a large nonstick skillet over medium/high heat, add the olive oil until it's sizzling. Squeeze the water out of the potatoes and add to the pan (you can do this in two batches). Toss the potatoes as they cook until translucent. Season with salt, then add the vinegar and continue cooking and tossing (so they don't stick) for another 1-2 minutes. Add to the mixing bowl and toss with the vegetable/sour cream mixture (cook the remaining potatoes if you have more). Add to a plate or bowl, season with more salt and serve.

ROSEMARY ROASTED SWEET POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200ºC).
• Slice the top and bottom off of the sweet potatoes, and slice potatoes in half crosswise. Rest each half on the broader end, then slice 3 times vertically and horizontally. Turn the potatoes on their side and make 4 or five more slices, to form cubes.
• Transfer the sweet potatoes to a baking sheet, then add the oil, rosemary, salt, and pepper. Toss to coat evenly.
• Bake for 35-40 minutes, until the sweet potatoes are tender and starting to brown around the edges.
• Let cool for 5 minutes. Garnish with chopped parsley before serving.
• Enjoy!

WARM ROSEMARY-SWEET POTATO SALAD

Steps:

• Heat oven to 425°F. In large bowl, toss sweet potatoes, onion, oil, salt and pepper. Arrange potato mixture in single layer in ungreased 17x12-inch half-sheet pan.
• Bake uncovered 25 minutes or until tender. Stir; bake 5 minutes longer.
• In large bowl, mix orange juice and rosemary. Add potato mixture; toss gently to coat.

SPIRALIZED ROSEMARY ROASTED SWEET POTATO SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; grease with nonstick spray.
• Cut sweet potato into ribbons using a spiralizer. Place in a large bowl.
• Whisk 1 1/2 tablespoon olive oil, rosemary, and 1/2 teaspoon salt together in a small bowl. Pour over sweet potato ribbons; toss to coat. Spread on the prepared baking sheet.
• Roast in the preheated oven, turning halfway, until ends begin to brown, 20 to 25 minutes. Let cool completely, about 10 minutes.
• Whisk remaining 2 tablespoons olive oil, lemon juice, honey, salt, and pepper in a bowl to make dressing.
• Divide spring mix among 3 plates. Top with cooled sweet potatoes. Garnish with Cheddar cheese and sunflower seeds. Drizzle dressing on top.