Roasting vegetables is so simple and delicious! I prepped these babies yesterday afternoon around 2:30p.m. and put them in the refrigerator until I was done with my 5:00p.m. small group fitness class, and ready to prepare dinner. For the asparagus, I drizzled it with extra-light, extra-virgin olive oil, and sprinkled garlic and Parmesan on top. The sweet potatoes, I par-cooked in the microwave, sliced them as shown and drizzled e.l.e.v.o.o. and sea salt over them.
I pre-heated my oven to 400 degrees with two stoneware trays inside. Once up to temp. I put the potatoes in first for 10 minutes, then flipped them over, and placed the asparagus on the other tray. And let cook together for another 5 minutes.
Asparagus roasts quickly, especially if placed on a heated stone tray.
These two side dishes were paired with grilled chicken breasts! I wasn't sure what my son would think of the sweet potatoes, as I used to have to slice them thin on the mandolin and bake them as chips when he was younger in order for him to eat them, but he loved them. It was a healthy hit for the entire family.
Love2LiveFit
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