Roasted Sweet Potatoes and Onions with Rosemary and Parmesan

Ingredients

• 2 3/4 pounds tan-skinned sweet potatoes, peeled, cut into 1-inch cubes
• 8 tablespoons canola oil
• 3 garlic cloves, minced
• 2 1/2 teaspoons salt
• 1 1/2 teaspoons coarsely ground black pepper
• 1 1/2 pounds red onions (about 3 medium), halved lengthwise, cut crosswise into 1/4-inch thick slices
• 1 /2 cup freshly grated Parmesan cheese
• 1 tablespoon chopped fresh rosemary

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