Rosemary Roasted Sweet Potatoes

Instructions

1. Prepare the sweet potatoes
   Preheat your oven to 425°F (220°C). Peel the sweet potatoes and cut them into 1-inch cubes of roughly the same size to ensure even cooking. Place them in a large mixing bowl.
2. Create the rosemary mixture
   In a small bowl, combine the olive oil, chopped rosemary, minced garlic, salt, pepper, and red pepper flakes if using. If you're adding maple syrup or honey, mix it in now. Stir well to combine all flavors.
3. Season the potatoes
   Pour the rosemary-garlic oil mixture over the sweet potato cubes. Add the balsamic vinegar and lemon zest. Toss thoroughly until all pieces are evenly coated with the seasoning.
4. Arrange for roasting
   Transfer the seasoned sweet potatoes to a large baking sheet. Spread them out in a single layer with space between pieces to allow for proper browning. If they're too crowded, use two baking sheets.
5. Roast to perfection
   Place the baking sheet in the preheated oven and roast for 20 minutes. Remove from oven, flip the potatoes with a spatula, and return to the oven for another 15 minutes or until the edges are crispy and caramelized and the centers are tender when pierced with a fork.
6. Serve
   Transfer the roasted sweet potatoes to a serving dish. For extra flavor, sprinkle with a little additional fresh chopped rosemary and a light drizzle of olive oil before serving warm.