roasted sweet potatoes and onions

recipe:

2 sweet potatoes, sliced into 1/8-inch thick coins

1 onion, quartered then cut into 1/2-inch slices

2 Tbsp. vegetable or canola oil

1/2 tsp. sea salt (or more or less to taste)

lots of freshly ground black pepper

optional: additional seasonings (see note below)

directions:

Preheat oven to 400 degrees.

Combine all ingredients in a large bowl.  Toss with a spoon until vegetables are evenly-coated.

Prepare a baking sheet with aluminum foil or parchment paper, and spray with cooking spray.  Transfer vegetables to the baking sheet, and spread so that they are evenly spaced in a single layer.  Bake for 20-30 minutes, or until onions begin to crisp and brown, and sweet potatoes are cooked through.

Tip:

Here are some other fun variations to choose from:

• toss with a tablespoon of balsamic vinegar (when tossing with the olive oil)
• toss with various seasonings before roasting 
  • Italian seasonings (oregano, thyme, parsley, rosemary, etc.)
  • smoked paprika
  • chipotle and/or chile powder and cumin

after roasting, top with… 

• chopped fresh parsley
• toasted slivered almonds
• freshly-grated Parmesan

Source: www.gimmesomeoven.com

Comments

[bev williams]

Is it possible to list the Weight Watchers points for these recipes?
And also the number of servings?
Thank you.