Sunday, March 30, 2014
Irish Roasted Veggies (Sweet Potatoes and Asparagus)
OK - before we get started - there is really nothing Irish about this meal. But I wanted to tie into the colors of orange and green of the two main ingredients. So that is how I got here. In regards to the taste, it was fantastic. I adapted my recipe for Oven-Roasted Sweet Potatoes to add asparagus. You could use green beans if you want. A version of this will be on our Easter dinner for sure.
Ingredients (Serves 2-4)
2 Sweet potatoes
2 tbsp Olive oil, divided (add more if desired)
1 tsp Dried Rosemary
1/2 tsp Dry mustard
1 tsp Dried Thyme, divided
1 tsp Kosher salt, divided
1/2 tsp Black pepper, divided
1 bunch Asparagus, cut to 4-5 inches
1. Preheat oven to 425°.
2. Peel sweet potatoes; cut each potato lengthwise into 8 wedges, and then into 3" slices. In a large bowl, combine sweet potatoes, 1 tbsp olive oil, rosemary, mustard, 1/2 tsp thyme, 1/2 tsp kosher salt and 1/4 tsp black pepper. Toss well to coat.
3. Arrange potatoes in a single layer on a baking sheet. Bake potatoes at 425° for 17-19 minutes.
4. Meanwhile, add asparagus to the large bowl and add the remaining 1 tbsp olive oil, 1/2 tsp thyme, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Toss well to coat.
5. At the end of the first roasting period (425° for 17-19 minutes), turn the wedges and add the asparagus (and additional oil if needed). Cook for an additional 15-16 minutes.