recipe highlights (4-10)

With our share of CSA - I've been (slowly) trying out a few more recipes. For the record - this one is to die for delicious.

4 medium sweet potatoes, peeled and cut into cubes
2 small red onions, halved lengthwise and cut into half-moons (don't skimp on the red onions!)
5 Tbs olive oil, divided
salt and pepper, to taste
1/2 cup grated Parmesan
1 Tbs balsamic vinegar
1 Tbs rosemary
4 cups arugula

Preheat the oven to 400 F.

In a large bowl, toss the sweet potatoes, onions, 3 Tbs olive oil and rosemary to combine; season with salt and pepper. Spread the mixture evenly onto the sheet trays and roast for 30 to 35 minutes or until tender, stirring occasionally.

Toss the sweet potato mixture in a large bowl with Parmesan. In a separate bowl, whisk together the Balsamic vinegar and 2 remaining Tbs of olive oil. Toss the arugula with the vinaigrette and add to the sweet potato mixture. Toss to combine.

This recipe is for 8 servings. Greg and I ate this in two sittings. It was that good.

Adapted from HERE.