112-oz jarroasted red peppers(packed in water, diced)
1bunchgreen onions(about 6-8, thinly sliced)
Preheat the oven to 400° F. Peel the garlic cloves and place in a shallow baking dish. Cover with 1/4 cup olive oil and a pinch of salt. Cover tightly with aluminium foil and bake for 35 minutes until soft.
Toss the diced sweet potato with the rosemary, thyme, salt, and remaining 1/4 cup olive oil. Arrange on a baking sheet in a single layer and roast for 45 minutes until tender.
Toss the sweet potato, garlic, garlic oil, diced roasted red peppers, and green onions together. Taste for salt and adjust accordingly.
Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.