Scrumptious, Easy Holiday Side Dish

Quick, easy, flavorful, and nutrient-rich, this satisfying sweet potatoes and spinach recipe provides vitamin A, vitamin C, potassium and fiber. The roasted onions and dried cranberries add a delicious sweetness to every bite.

Roasted Sweet Potatoes and Baby Spinach

Ingredients:

• 2 sweet potatoes
• 1 sweet onion, preferably red
• 1/2 -1 Tablespoon olive oil
• 1/2 – 1 Tablespoon sodium free herb blend or substitute your favorite herbs:  ½ – 1 tsp dried thyme or 1 Tablespoon fresh thyme, 1 tsp dried rosemary or ½ Tablespoon fresh, and dried garlic to taste or 1-2 cloves minced garlic
• Salt and pepper to taste
• 6 ounces baby spinach
• ¼ – 1/2 cup dried cranberries, as desired

Directions:

Preheat oven to 450 degrees F.

Scrub and cut sweet potatoes into ½ by 1 inch cubes. Chop onion.

In a bowl, mix olive oil and seasonings with sweet potatoes and onions and spread on large baking sheet in single layer.

Roast 25 – 30 minutes, until brown.

Remove from oven and toss in an oven proof bowl with spinach and dried cranberries.

Put bowl in oven for a few minutes to further wilt the spinach.

Enjoy!!