Unfortunately, as the season dwindles down, so do the herbs. We have already lost most of our basil to the early frost, but don’t worry there are still herbs to pick! I am running out of herbs that haven’t been the herb of the week yet, so I will probably start repeating my fall favorites. This week’s herb is rosemary! It is a small patch this year and a little tricky to find. It’s towards the middle/back of the herb patch near the original Basil planting. If you have trouble finding it, feel free to ask and we can show you.
Rosemary is a savory herb that will pair well with your fall potatoes, squashes, and apples. It works great with other herbs like oregano, parsley, sage, and thyme.
Cutting instructions: Cut little sprigs from different areas of the plant. You want the main stem to be slightly green and pliable instead of dark and woody. You can keep the rosemary in your fridge for a few days and it is often best added early on in the cooking process to maximize the flavor. (PSU Herb Guide)
Rosemary Roasted Sweet Potatoes Recipe
- 3 sweet med potatoes (~ 1 lb)
- 2 tablespoons oil
- 3 fresh sprigs of rosemary (use leaves)
- 1 teaspoon salt
- 1 teaspoon pepper
- fresh parsley, chopped, for serving
Preheat the oven to 400°F (200ºC).
Slice the top and bottom off of the sweet potatoes, and slice potatoes in half crosswise. Chop potatoes into cubes.
Transfer the sweet potatoes to a baking sheet, then add the oil, rosemary, salt, and pepper. Toss to coat evenly.
Bake for 35-40 minutes, until the sweet potatoes are tender and starting to brown around the edges.
Let cool for 5 minutes. Garnish with chopped parsley before serving. (Original Recipe)