2 lbs. (907 grams) medium to large sweet potatoes (scrubbed) and cut into 8 wedges each
2 large yellow onions, cut into 10 wedges each
1 large, firm pear, cored and cut into 8 wedges
454 grams (1 lb.) green or red seedless grapes
Small handful fresh rosemary
3 tablespoons olive oil
1 tablespoon white wine
1 tablespoon freshly squeezed lemon or lime juice
1 1⁄2 tablespoons maple syrup
Coarsest ground black peppercorns
Flaky sea salt or Peruvian pink salt (ground)
Instructions
Preheat the oven to 220°C (430°F).
Spread potatoes, onions, pear wedges, grapes and rosemary in a baking dish. Whisk the olive oil, wine, lemon juice, maple syrup and pepper and pour over potatoes, onions, pear wedges and grapes. Toss all ingredients until they are evenly coated. Sprinkle with flaky sea salt and roast in the oven between 45-60 minutes or until golden brown.
Garnish with fresh rosemary and season with salt and pepper to taste.
