Lemon Parsley Sweet Potatoes

If you've been living a vegan lifestyle for awhile, you've probably read dozens—if not hundreds—of entree recipes. Wherever you look, a new idea for a solid main dish is waiting. However, a main isn't always enough for lunch or dinner; it's just as important to have a selection of vegan side dishes to crank out in the kitchen!

We're happy to share one such recipe with you today for Lemon Parsley Sweet Potatoes. This dish is about as straightforward as they come, but oh-so delicious. In a few simple steps, you'll have a wonderful side to serve up alongside the rest of your meal!

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• 4 large sweet potatoes
• 1/2 bunch Italian parsley
• 1 large lemon
• Extra-virgin olive oil
• 3 cloves garlic
• Sea salt
• Pepper

1. Preheat oven to 400 degrees. Drizzle two trays with olive oil and spread the oil evenly so trays are coated. Wash your sweet potatoes. Leaving the skin on, cut the potatoes into cubes (1/2 to 1 inch).  
2. Wash and finely mince your parsley. You can pull the leaves off the stem easily by gathering parsley in a bunch and dragging a fork through it. You won't necessarily need the whole 1/2 bunch, but may chop as much as you'd like. If you're someone who enjoys powerful flavors, you'll want ample parsley!
3. In a large bowl, drizzle the cubed potatoes generously with olive oil. Add the juice of one lemon, making careful not to squeeze the seeds in. Use a lemon zester to add a bit of zest, followed by the parsley, sea salt, and pepper. You may season to taste. Toss the potatoes again until the seasonings are well distributed, and add more as needed.
4. Bake the potatoes for 10 minutes, then rotate trays. At the 15-minute mark, flip the sweet potatoes. Bake another 5-10 minutes, until golden brown and beginning to crisp.  

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