Benefits of rosemary and its use in warming winter dishes
Rosemary has a range of culinary and medicinal uses. For centuries, it has been relied on as a natural remedy for numerous ailments such as migraines, mood disorders, memory and digestion. It is also known for its antibacterial properties, and can be used as an immune system booster because of its antioxidant, anti-inflammatory and anticarcinogenic properties.
An essential part of aromatherapy, rosemary is also known for its nutritional benefits because it is packed with vitamin A, iron, calcium and fiber. There are many ways to reap the benefits of rosemary using rosemary essential oil and cooking with dried or fresh rosemary.
When using it for culinary purposes, choose fresh rosemary before dried, because fresh rosemary has much more flavor. The sprigs should be a deep green color without any yellow or brown spots. Look for organically grown rosemary so that you don’t have to worry about pesticide residues. You can add the entire sprig to soups, stews and meat dishes and remove it before serving or you can use rosemary leaves by removing them from the stem and adding the leaves to recipes such as the holiday side dish featured here.
Rosemary Sweet Potatoes
2½ pounds sweet potatoes, peeled and cut into ¾-inch cubes
Sea salt and freshly ground pepper, to taste
3½ tablespoons coconut oil
1 tablespoon fresh rosemary leaves
- Preheat oven to 450 degrees Farenheit. Prepare a rimmed baking sheet with parchment paper.
- Cover potatoes with water in a large pot and bring to a boil. Add sea salt and boil for 5-7 minutes or until potatoes are tender. Drain and transfer to a bowl with sea salt, pepper, coconut oil and rosemary. Toss to combine.
- Transfer potatoes to the prepared baking sheet. Roast for 40 minutes, or until potatoes are tender, flipping halfway through roasting.
- Remove from oven and serve warm.