While Nora and I were outside enjoying the spring weather a couple days ago, I looked around sadly at our herb garden. I took a picture and decided I would share my desires and plans to improve our little urban garden. Mind you, this is not all of our garden, and I'm sorry to say, isn't the worst either. (The rocket is more depressing.) Fortunately, the rosemary on the front porch is considerably happier, which makes me not feel as bad.
Believe it or not, this recipe is the result of a slight misunderstanding between my mother and I. We both like roasted sweet potatoes. She heard on a cooking show one day that if you brush them slightly with olive oil and cook them at 500' for 20 minutes, they get really crispy. I agreed to give it a shot. However, I didn't realize that she had put the potatoes in the middle of the oven with it set on "Bake". I put mine on the top rack set on "Broil" and turned them at 10 minutes when they started to brown too much.
When so many fresh ingredients are at your fingertips (especially during the winter time) it makes so much since to create a fantastic sandwich that mixes them all together. I enjoyed this so much because it was a fast creation and the flavors were fantastic.