Rosemary Roasted Sweet Potatoes

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Here’s a super-simple yet super- impressive side dish that practically cooks itself–leaving the stovetop free for the rest of your culinary exploits. I always get raves on anything sweet potato and I’ll bet you do too.

Rosemary Roasted Sweet Potatoes

Recipe courtesy Chloe Coscarelli

(4 servings)

16 ounces Sweet potatoes, unpeeled and cut into bite-sized pieces
¼ cup Olive Oil
1 tbsp. Rosemary, fresh, chopped
1 tsp. Sea salt
Black pepper

1.Preheat oven to 400 degrees. Toss potatoes in oil to coat.
2.Add rosemary and salt and toss again.. Season with pepper
3.Spread on large-rimmed baking sheet. Roast 30-40 minutes, until fork-tender, stirring frequently to promote even browning. Remove from oven and serve immediately.

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Fresh Dried Basil

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Ok, so I don’t know what I was thinking. I grew wayyy more organic basil than I had use for. I gave it away to friends and family and still it grows and grows. I’ve cooked with it, made enough pesto to last us for awhile and I don’t really want to freeze it in olive oil as some suggest ( btw, organic extra virgin olive oil is expensive).

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So I pulled out the dehydrator and warmed it up for a big basil harvesting and drying project. I am happy with the way things turned out.

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I trimmed the best looking leaves and gave them a good soaking in cool, clean water, then gave them a whirl in the salad spinner and another bit of a dry with a soft towel.

I loaded the leaves with stems intact onto the trays and let them dry for a few hours at about 115 degrees.

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Once they were good and crispy, I removed the stems and crumbled the leaves into a processor and pulsed them a few times.

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Voila! Plenty of dried basil for cooking over the next few months!

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