2 small sweet potatoes or 1 large
1 small to medium yellow onion
2 Tablespoons extra virgin olive oil
1/2 teaspoon fresh minced rosemary
1) Preheat the oven to 425 degrees. (I love using my toaster oven for recipes like this so I don't heat up the whole house, yet still enjoy roasted veggies). Place a sheet of parchment paper in a shallow baking pan.
2) Mince 1/2 teaspoon of rosemary and set aside. Wash, peel, and slice sweet potatoes into 3/4" cubes. Quarter and skin the onion, and cut the quarters in half so onion pieces are similar in size to the potatoes.
3) Place potatoes and onions in a zip lock bag with the oil, rosemary, salt, and pepper. Shake to coat. Spread evenly onto the pan lined with parchment and bake 15 to 25 minutes or until desired doneness.