Herb-Roasted Sweet Potato & Apple Bake

Sheet-pan roasting turns humble autumn produce into a caramelized dinner centerpiece. Sweet potatoes and firm apples mingle with maple, Dijon, and fresh rosemary, sage, and thyme for a warm American harvest bake.

Serves 4 · 20 min prep · 40 min cook

Estimate for one serving

• 385 cal
• 9g protein
• 52g carbs
• 17g fat
• 3g fiber

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Ingredients

• 2 lb sweet potatoes
• 2 large firm apples (Honeycrisp or Granny Smith)
• 1 medium red onion
• 1 Tbsp chopped fresh rosemary
• 1 Tbsp chopped fresh sage
• 1 tsp fresh thyme
• 3 Tbsp olive oil
• 2 Tbsp maple syrup
• 1 tsp Dijon mustard
• 1 Tbsp apple cider vinegar
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ cup crumbled goat cheese
• ⅓ cup toasted pecans
• 2 cups baby arugula

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup.
2. 2Peel the sweet potatoes if desired, then cut into ¾-inch cubes. Core the apples and cut into similar-sized wedges so everything roasts evenly. Slice the red onion into thin wedges.
3. 3In a large bowl, whisk olive oil, maple syrup, Dijon, apple cider vinegar, chopped rosemary, sage, thyme, salt, and pepper until emulsified.
4. 4Toss the sweet potatoes, apples, and onion in the herb mixture until every piece is glossy and coated.
5. 5Spread in a single layer on the sheet pan without overcrowding; use two pans if needed so edges caramelize instead of steam.
6. 6Roast for 20 minutes, then flip and stir the pieces. Continue roasting until the sweet potatoes are tender and the apples and onion edges are caramelized and golden, about 15–20 minutes more.
7. 7Remove the pan from the oven. Scatter crumbled goat cheese over the hot vegetables so it softens slightly.
8. 8Sprinkle toasted pecans and pile fresh arugula on top so the greens wilt just a little from residual heat.
9. 9Taste and add a pinch more salt or a drizzle of vinegar if you want brighter contrast.
10. 10Serve straight from the pan as a hearty vegetable-centered dinner plate, family-style.