Rosemary Roasted Sweet Potatoes

Ingredients

2-3 Sweet Potatoes, Medium Diced

3 Cups of Butternut Squash, Medium Diced

2 Tablespoons Olive Oil

2 Sprigs Fresh Rosemary, Roughly Chopped

Salt and Pepper to taste (I tend to be heavy handed with spices! Don't be afraid to be generous!)

*Optional Avocado Crema

1 Ripe Avocado

1 Lemon, Juiced

4-5 Sprigs of Cilantro, Leaves Only

Salt and Pepper to taste 

Directions

Preheat oven to 400

Line baking sheet with tin foil (I found that this makes my veggies crispier)

Drizzle tin foil with olive oil, place sweet potatoes and squash on baking sheet and sprinkle with salt, pepper, and chopped rosemary

Bake for about 45 minutes or until crispy

Make sure to flip veggies halfway though cooking to ensure that each vegetable is crispy edges on all sides

If you're adding the avocado crema...

Place avocado, lemon juice, cilantro leaves, and salt and pepper into food processor and blend until smooth

If too thick, add about 1-½ teaspoon of olive oil, and blend again

*Should be like the consistency of Tahini