Spicy and sweet all at once, this Roasted Sweet Potatoes and Red Onions with Gochujang Seasoning recipe makes a fantastic side dish.
There was a shortlist of foods I didn’t ever try as a child and sweet potatoes were on it. The reason was simple: My mom didn’t eat them so neither did I. But as soon as I reached adulthood, I became curious about the things I hadn’t tried — especially Brussels sprouts and sweet potatoes — and discovered that I loved both.
So now I eat them whenever I can.
And, when it comes to sweet potatoes, I especially love juxtaposing the sweet flavor with spiciness. Are you a fan of that flavor combination too?
Sweet heat is such a wonderful flavor burst.
In this recipe for Roasted Sweet Potatoes and Red Onions with Gochujang Seasoning, that’s exactly what you get. Delightful.
For this, you’ll need just a few simple ingredients — sweet potatoes, red onion, olive oil — and one less common one: Gochujang Powder. I found this at our local natural foods store, but you can probably also find online vendors if you don’t have a great store with international ingredients nearby.
Then preparing it is simple: cut, toss, bake. I am a firm believer that flavorful side dishes don’t have to be complicated. This dish, uncomplicated in its preparation, shows how that happens.
And once this is all baked to perfection, it’s ready to be served. I love this along side Garlic Butter Roast Chicken but it can also be delightful in a rice bowl or alongside steak, pork or marinated tofu.
- 1 lb sweet potatoes, cubed (3/4-inch dice)
- 1 medium red onion, cut into chunks (halved and then each half quartered)
- 1 tablespoon olive oil
- 1 tsp Gochujang powder
- pinch salt
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil.
- In a large mixing bowl, toss together the sweet potatoes, red onion, olive oil, Gochujang powder and salt, until well combined. The vegetables should be evenly coated with the seasonings.
- Spread the sweet potato mixture onto the prepared baking sheet.
- Bake for 30-40 minutes, stirring a couple of times. This is ready when the sweet potatoes are tender and lightly browned on the outside.