Roasted Sweet Potatoes With Chimichurri

Makes 2-4 small servings

Ingredients

Roasted Sweet Potatoes:

1-2 sweet potatoes, cut into chunks

Salt

Pepper

1/4-1/2 cup olive oil

5-6 thyme sprigs, plus more to garnish

Chimichurri:

1-2 garlic cloves

2 tbs red wine vinegar

1 tsp dried red chili flakes

1 tsp salt

1 cup flat leaf parsley, chopped

2 tsps dried oregano

1/4-1/2 cup extra-virgin olive oil

1. Preheat the oven to 425F. On a baking tray with parchment paper, place the potatoes on top. Drizzle the olive oil and season with salt and pepper. Remove the leaves from the thyme sprigs and toss with the potatoes. Bake for about 30-40 minutes, or until cooked through.

2. In a food processor, blend all of the ingredients for the chimichurri. Serve with the potatoes and garnish with a thyme sprig.