Wherein we perk up roasted veg: Cilantro Lime & Garlic Yams

DSC02675 Other than grilled, I love my veg roasted. I find roasting is a very hands off way off cooking. Prep the veggies, toss with oil, and throw them in the oven. Done. But just you wait a minute, there is a great and fresh way to add flavor with seasonings all around your kitchen and garden that is so simple, and will allow you to get very creative, and it only takes a few minutes. Play around, you may surprise yourself.

Salt: Let’s start here. Because you are finishing the dish with this flavor combination, you can play with different salts. I like to cook with Kosher salt but finish the dish with different salts. For instance you can try smoked salt, a salt blend, or even gray, sea, or Himilayan salt.

Herbs: From basil to mint there are all kinds of herbs that go well with vegetables. Even in this dish alone I could have tried mint, parsley, or even rosemary. Herbs are an excellent way to add fresh flavor and color to a dish.

Zest: Especially during the winter months, I love adding zest to my vegetables. Try lemon, lime or orange to perk up your favorite vegetables.

Garlic: Garlic, shallots, spring onions, chives, or onions. Let’s mention ginger too! This group is a huge flavor booster and boasts many healing powers too. Just be sure to mince everything well, nothing like biting into a big chunk o’ garlic.

Heat: It’s always nice to add a bit of heat to a dish, whether it a bit of jalapeno, chili pepper,  chipotle, or any other favorite, always look to add a pinch or two or three. I was feeding kids so I opted for the very mild fresh black pepper.

Next time you have an oven full of vegetables, go ahead and make yourself a blend of flavors to turn your dish into a flavor explosion.

Cilantro Lime & Garlic Yams
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
A flavor blend for flavor explosion. No more boring vegetables.
  • 2½ - 3 pounds yams or sweet potatoes
  • 2-3 Tbsp olive oil
  • juice of 2 limes
  • zest of 2 limes
  • 1 tsp sea salt
  • 2 Tbsp minced fresh cilantro
  • 2 cloves garlic minced
  • few pinches black pepper
  1. Preheat oven to 400 degrees.
  2. Peel and slice or dice yams.
  3. Zest the limes and place zest aside.
  4. Place yams in a bowl and toss with olive oil and the juice of both limes. Place in a single layer or slightly over-lapping in a parchment lined sheet pan. I had to use one large and one small because I sliced my yams. I am sure if you dice them, one pan should suffice. Roast for about 40 minutes or until tender and browned.
  5. Meanwhile in a small bowl, mix lime zest, salt, cilantro, garlic, and pepper.
  6. When yams are roasted remove to a large bowl (you can use the one you used to toss with oil and lime juice) and toss with lime zest mixture.
  7. Plate and serve immediately.


My very old flimsy peeler died and because I like my Microplane Zester/Grater so much, I went with the same company. I like how this very thick handled peeler feels in my left hand (yup, I’m a lefty). I don’t know why for years I put up with such a thin handled peeler? The thick handle is where it’s at!  This is Microplane’s Peeler and it even comes with a blade protector when stored in the drawer.  The links are to my amazon store, so if you buy, I get a little moola. Thanks!

What’s your all time favorite kitchen tool?


  1. Posted May 1, 2013 at 9:57 AM | Permalink

    More and more I am roasting vegetables and loving every kind. Sweet potatoes are very healthy to begin with and roasted like this…perfect. Thanks for sharing.

    • Robin Sue
      Posted May 1, 2013 at 10:00 AM | Permalink

      Thanks Susan!

  2. Posted May 3, 2013 at 4:55 PM | Permalink

    a good peeler is essential! i love this dish, robin sue–it’s pretty straightforward but all kinds of delicious!

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