Roasted Sweet Potatoes with Red Onions & Arugula

Today I'll be rolling out a series of healthy Thanksgiving side dishes. Turkey Day may be the most decadent meal of the year for Americans, but who said every dish had to be drowning in butter and cream and shredded cheese? (Though, admittedly, growing up in the South, our Thanksgiving meals had a lot of all three!) Thanksgiving is actually a great time to eat your veggies, from sweet potatoes to Brusels sprouts to cauliflower to mushrooms to arugula and kale–in the following recipes I've got a little something for everyone. All of these recipes have maximum flavor and minimal fat (except for the heart-healthy kind), and as an added bonus, they're packed with vitamins and minerals. No need to end Thursday in a food coma...with these deliciously healthy side dishes, you'll end the day with energy to spare.

This is one of my all-time favorite ways to eat sweet potatoes. I love the amazing combination of flavors: sweet potatoes and roasted red onions with fragrant rosemary, salty Parmesan, and peppery arugula. This is inspired by a recipe I found years ago on Epicurious, and have since tweaked quite a bit. Rather than separating the sweet potatoes and red onions during roasting, I just mix them all up and let them roast together with the rosemary. I also love the addition of arugula with a Balsamic vinaigrette and a sprinkling of pine nuts. Delicious and healthy any time of year.

ROASTED SWEET POTATOES WITH RED ONIONS AND ARUGULA

Serves 8

4 medium sweet potatoes, peeled and cut into 1/2-inch cubes
2 small red onions, halved lengthwise and cut into half-moons
5 tablespoons olive oil, divided
1 tablespoon chopped fresh rosemary
Salt and pepper to taste
1/2 cup grated Parmesan
1 tablespoon Balsamic vinegar
4 cups (or one 5-ounce container) baby arugula
1/4 cup toasted pine nuts (optional)

Preheat the oven to 400°F and line two sheet trays with aluminum foil.

In a large bowl, toss the sweet potatoes, onions, 3 tablespoons of olive oil, and rosemary to combine; season with salt and pepper to taste. Spread the mixture evenly onto the sheet trays and roast for 30 to 35 minutes or until tender, stirring once or twice while cooking. Let cool slightly.

Toss the sweet potato mixture in a large bowl with the Parmesan. In a separate bowl, whisk together the Balsamic vinegar and the 2 remaining tablespoons of olive oil. Toss the arugula with the vinaigrette and add to the sweet potato mixture. Toss lightly to combine. Sprinkle with toasted pine nuts (if desired) and additional grated Parmesan.

MAKE AHEAD: The sweet potato mixture can be roasted and tossed with Parmesan a day in advance. Just before serving, reheat the mixture in a 375°F oven for 10 minutes (or until warm) then toss with the arugula mixture and pine nuts.