Golden roasted sweet potatoes and charred asparagus spears, perfect for topping a salad, or eating by themselves. This combination packs a huge amount of vitamin C, vitamin E, vitamin K, and honestly so many other nutrients I won’t have space to list them all. Both sweet potatoes and asparagus are nutritional powerhouses.
Asparagus tends to be a spring vegetable so it’s likely you won’t have access to it year round. At least, not for anything close to a reasonable price. So make sure to take advantage of it in April-May when it’s most abundant!
And something interesting about sweet potatoes: we all know that it’s not a true “potato”, but did you know that it’s actually part of the morning glory family? Yup, those pretty funnel-shaped flowers that brighten up window boxes. Totally cousins.
Sweet potatoes are one of the most nutritionally dense foods available. You should aim to buy a variety that is?darker orange inside, because that colour indicates the level of beta-carotene inside. You can’t break them open in-store, obviously, so just remember when shopping if you notice that a certain store sells darker yams (which is the same thing as a sweet potato, btw).
Beta-carotene is a pigment that is partially converted into vitamin A in the stomach. It’s found mostly in orange-coloured veggies – think carrots, pumpkin, and of course sweet potatoes. It’s also responsible for people turning orange if they eat excessive quantities of these veggies. Totally not just an urban legend! It’s a harmless side effect, but really, you shouldn’t do that.
This recipe is a simple way to make your veggies taste like candy. Much like my garlic roasted cauliflower recipe, these veggies start to slightly caramelize in the oven and become a real treat to eat. Even picky eaters will be tempted to try them when they smell how good they are coming out of the oven!!
Roasted Sweet Potato and Asparagus
- 2 large sweet potatoes
- 8-10 stalks asparagus
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1.5 tsp sea salt
- black pepper to taste
Preheat the oven to 400 degrees F.
Wash the asparagus and cut off the tough ends. Cut into 2-inch sticks.
Wash and peel the sweet potatoes. Cut off any short pointy ends that won't roast evenly.
Cut the potatoes into equal 1/2 inch thick slices. Make sure to use a very sharp knife and an abundance of caution. Cube the potatoes from these slices.
In a large mixing bowl, combine the olive oil, sea salt, black pepper, and garlic powder. Stir together. Toss the asparagus and sweet potatoes to coat.
Put a non-stick mat or bake-o-glide (my favourite) on a baking sheet. Evenly distribute the vegetables across the sheet.
Bake for 15 minutes. Take out and flip the veggies, and bake for another 5-10 minutes.