My eyes still burn from chopping onions...2 hours ago. I want to close them but it seems to make them burn more.
How can this happen to someone who loves onions as much as I do?!
Blasphemy I tell you.
The onions have nothing to do with this post actually. I am just straining to keep my focus on the computer screen when I just want to cry. I made slimmed up a version of Panera Bread's broccoli soup for dinner tonight. Stay tuned my friends.
Now this post...is the side I made for the apple cider glazed chicken I made a couple weeks back. The pairing is magical I tell you.
You may be wondering why my sweet potatoes are not orange (or whatever color that is)...well apparently white ones exist. Ch'yeah, who knew?
On, and they're tasty. If your store happens to have 'em...snatch them up.
Roasted Thyme Sweet Potatoes
4 medium sweet potatoes, peeled and cut into 1 1/2-inch-thick rounds
3 tablespoons olive oil
4 large garlic cloves, minced
1/3 cup fresh thyme leaves, plus 6 thyme sprigs for garnish
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
Preheat oven to 450°F. In large mixing bowl, combine all ingredients and toss. Arrange potato slices in single layer on heavyweight rimmed baking sheet or in 13x9-inch baking dish. Place on top rack of oven and roast until tender and slightly browned, about 40 minutes. Serve warm or at room temperature, garnished with thyme sprigs.