Onions with Roasted Sweet Potatoes

Sweet potato and sweet onion chunks roasted with olive oil, thyme, orange and lime juice until caramelised, then topped with toasted almonds. The citrus adds a bright, sour edge that Richberry turns sweet for a while.

Total time: 1 hr
Servings: 4
Calories per serving: ≈ 210

Real ingredients
Sour turns sweet
Made to share

White oval dish of roasted sweet potato slices sprinkled with chopped green onion, with two forks — Caramelised. Citrusy. Crunchy.

Ingredients

2 medium sweet onions cut into 1-inch chunks
2 sweet potatoes (about 5 inches long) peeled and cut into 1-inch chunks
3 tablespoons olive oil
¼ cup orange juice
1 teaspoon lime juice
½ teaspoon thyme leaves
1 dash salt
1 dash pepper
¼ cup sliced almonds, toasted

How to make it

Toss the vegetables
Heat the oven to 425°F (220°C). Put everything except the almonds in a baking dish and toss until the vegetables are well coated.
Roast covered, then uncovered
Cover and bake for 30 minutes, then uncover and bake for another 20 minutes, until tender and golden at the edges.
Top with almonds
Scatter the toasted almonds over the top and serve.

The Richberry difference

A naturally brighter taste

Miraculin, the protein in the miracle berry, can make sour flavours taste sweeter for a while. The food itself stays the same; only your taste changes.

Learn more about Richberry