Roast Sweet Potatoes with Prosciutto and Chimichurri

image

 

The recipe for this is from Bon Appetit magazine.

Roast sweet potatoes at 450 for 25-20 mnts. Salt, pepper and olive oil.

Puree flat-leaf parsley, cilantro, oregano and thyme with garlic cloves, red wine vinegar and olive oil

Add Prosciutto and enjoy!

 

 

Advertisements

One response

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s