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
16 ounces Sweet potatoes, unpeeled and cut into bite-sized pieces
¼ cup Olive Oil
1 tbsp. Rosemary, fresh, chopped
1 tsp. Sea salt
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.
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).
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.
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.
Once they were good and crispy, I removed the stems and crumbled the leaves into a processor and pulsed them a few times.
Voila! Plenty of dried basil for cooking over the next few months!