Sunday, May 20, 2012
Okay, up until a short while ago I thought I hated sweet potatoes (turns out I don't like them cooked with extra sweet added--like maple sugar or brown sugar--but I love them if they are in a savory recipe), I always hated Brussel Sprouts, and Asparagus I only really like if it's roasted and not cooked to mush. So imagine my thrill when those are 3 of the 5 required veggies for this weekend's veggie challenge! More, because these are not foods my husband can eat, they are foods I have literally never cooked in my life.
My husband however is a creative guy in the kitchen and found three compatible recipes and decided to make his own variation on it and this is what he came up with and it was so delicious we made it again today (I had enough veggies to do a full serving of all three again).
Roasted Sweet potatoes, Brussel Sprouts, and Asparagus.
1 sweet potato
1 cup of Brussel sprouts
~ 4-5 stalks of Asparagus (about 1 cups worth)
Preheat oven to 400 F.
Peel the sweet potato (I don't know if you can eat sweet potatoes unpeeled--the recipe we had called for peeling them, so that's what we did) and chop it into chunks (we sliced the potato and the cut each slice into 4 pieces). Cut the bottoms off of the Brussel sprouts. Put together in a bowl, add a little olive oil and savory (recipe called for oregano; we used savory instead). Toss until thoroughly coated, adding more if needed. Spread out on cookie sheet (we covered it in parchment paper), sprinkle with salt, and put in the oven for 15 minutes
While cooking, prep the asparagus--we cut the stems in half to better fit in the bowl, and coat thoroughly in the olive oil/savory mixture, adding more if necessary. Sprinkle with salt.
When the timer goes off at 15 minutes, pull the cookie tray out and add the asparagus and stir the sweet potatoes and Brussel sprouts a bit for more even cooking. Put back in the oven and cook another 25 minutes.
*we used the salt sparingly because the recipes called for it, but if you were concerned about the salt you could probably cut it. you could also experiment with other herb combinations.