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ZANNACHAN
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And Another Veggie Recipe!

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)
savory
olive oil
salt*

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.

Enjoy! emoticon

*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.
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Member Comments About This Blog Post
  • v RAIN454
    Those are all my favorite veggies - minus the brussel sprouts.
    All those veggies are so healthy...i Need to start roasting! Thanks for the motivation :)
    1501 days ago
  • v KOMAL53
    Thank You----This one's right up my alley----and I too cook something similar.I usually coat mixed sliced Root Vegetables with a dash of Cider Vinegar,Olive Oil, finely minced Fresh Chives and marinate these for 30 minutes.Then spread these out on a Baking Sheet and roast for 15 minutes in the Oven---very good!!!Radishes,Turnips,Parsnips,Ya
    ms and Sweet Potatoes make a perfect blend!!!Simple yet soooooo satisfying!!! emoticon
    1501 days ago
  • v HOLLWALL36
    Two of my favorites! I will definitely have to try this one. Thank you for sharing!
    1502 days ago
  • v MONETRUBY
    I love any kind of roasted veggies, so I'll have to try this.
    1502 days ago
  • v TEKRU1
    I never liked sweet potatoes until I discovered them roasted either - getting all the extra sugar off makes an amazing difference. However I did try roasting brussels sprouts this weekend - let's just say I love sweet potatoes ;- )
    1502 days ago
  • v FLAMENM
    I love roasted veggies - teh heat carmelizes thier natural sugars anc cuts down on some of the bitterness of the cruciferous veggies like brussel sprouts. I love tossing nuts and dried cranberries or pomegranate seeds in vegetable roasts like these. Adds a bit more texture and flavor...
    1503 days ago
  • v KITTIESTARS
    Thanks for the tips on how to roast veggies!
    1503 days ago
  • v SAASHA17
    Yum..i like veggies roasted..they all taste sooo good...yum...
    1503 days ago
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