Roasted Sweet Potatoes And Asparagus Recipes

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ROSEMARY ROASTED POTATOES AND ASPARAGUS



Rosemary Roasted Potatoes and Asparagus image

Showcase asparagus when you dress it in fresh rosemary and red potatoes for an earthy counterpoint to the fresh, green spears. Add minced garlic and you get a gorgeous, flavorful side dish. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 4 servings.

Number Of Ingredients 7

1/2 pound fingerling potatoes, cut into 1-inch pieces
1/4 cup olive oil, divided
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
2 garlic cloves, minced
1 pound fresh asparagus, trimmed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Steps:

  • In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast at 400° for 20 minutes, stirring once., Drizzle asparagus with remaining oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper.

Nutrition Facts : Calories 175 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 156mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

ROASTED SWEET POTATOES WITH HONEY AND CINNAMON



Roasted Sweet Potatoes with Honey and Cinnamon image

Tyler Florence's Roasted Sweet Potatoes from Food Network are made even sweeter and stickier with honey, cinnamon and 30 minutes in a hot oven.

Provided by Tyler Florence

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 5

4 sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked
1/4 cup honey
2 teaspoons ground cinnamon
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
  • Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.

Nutrition Facts : Calories 304 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 216 milligrams, Carbohydrate 41 grams, Fiber 5 grams, Protein 2 grams, Sugar 24 grams

PERFECT ROASTED SWEET POTATOES



Perfect Roasted Sweet Potatoes image

Roasted sweet potatoes are truly delicious, and so easy to make! This healthy recipe will become your new favorite side dish. Recipe yields 4 side servings.

Provided by Cookie and Kate

Categories     Side dish

Time 40m

Number Of Ingredients 4

2 pounds sweet potatoes (3 to 4 medium sweet potatoes)
2 tablespoons extra-virgin olive oil
Optional: 1 teaspoon chili powder or freshly ground black pepper, to taste
¼ teaspoon fine sea salt

Steps:

  • Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
  • Either scrub the sweet potatoes clean and pat dry, or peel them (I generally peel mine). To slice, use a sharp chef's knife to cut them into 1-inch thick rounds. Then, cut up each round to make 1-inch cubes. The "cubes" won't be perfectly even, but that's ok.
  • Place the sweet potatoes on the prepared baking sheet. Drizzle the olive oil on top. If using, sprinkle the chili pepper or several twists of freshly ground black pepper on top, followed by the salt. Toss until the sweet potatoes are all evenly coated in oil, and arrange them in a single layer.
  • Bake for 30 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges. Serve while warm. Leftover sweet potatoes will keep in the refrigerator, covered, for about 4 days. Gently reheat in the microwave or oven if desired.

Nutrition Facts : ServingSize 1 side portion, Calories 255 calories, Sugar 9.5 g, Sodium 270.1 mg, Fat 7.1 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 45.6 g, Fiber 6.8 g, Protein 3.6 g, Cholesterol 0 mg

ROASTED SESAME SWEET POTATOES & ASPARAGUS



Roasted sesame sweet potatoes & asparagus image

Flavoured with Thai fish sauce, soy, ginger and garlic, this Asian-inspired dish makes a great accompaniment to meat, fish and tofu recipes

Provided by Good Food team

Categories     Side dish

Time 40m

Number Of Ingredients 8

750g sweet potato , peeled and cut into 2cm pieces
3 garlic cloves , sliced
thumb-sized piece ginger , peeled and sliced into matchsticks
½ tsp sesame oil
1 tsp Thai fish sauce
1 ½ tbsp reduced-salt soy sauce
1 bunch asparagus , ends trimmed, cut in half
1 tsp sesame seeds

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the potatoes in a large roasting tin and toss with the garlic, ginger, sesame oil, fish sauce and 1 tbsp soy sauce. Roast for 20 mins or until golden brown and tender.
  • Add the asparagus, 3 tbsp water and the remaining soy, and roast for 10 mins more. Sprinkle with the sesame seeds, then serve.

Nutrition Facts : Calories 267 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 7 grams protein, Sodium 1.4 milligram of sodium

SIRLOIN STEAK WITH ROASTED POTATOES AND ASPARAGUS



Sirloin Steak with Roasted Potatoes and Asparagus image

Mustard, lemon juice, and garlic layer the steak with flavor in as little as 10 minutes. You can also marinate the meat with these 3 ingredients up to a day ahead.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 30m

Number Of Ingredients 8

1/2 cup Dijon mustard
2 tablespoons fresh lemon juice, plus wedges for serving
1 garlic clove, crushed through a press
Coarse salt and ground pepper
1 large sirloin steak (about 1 1/2 pounds and 1 inch thick), trimmed and cut into 4 equal portions
1 pound red new potatoes, halved (quartered if large)
3 tablespoons olive oil
2 pounds asparagus, trimmed

Steps:

  • Preheat oven to 450 degrees. In a small bowl, stir together mustard, lemon juice, and garlic; season with salt and pepper. Place cup mustard mixture in a resealable plastic bag. Add steaks, and rub to coat (reserve remaining mixture for serving). Let steaks marinate at room temperature 10 minutes, or refrigerate up to 1 day.
  • On a large rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper. Roast 10 minutes, then add asparagus to sheet, and toss with another tablespoon oil. Season with salt and pepper. Roast until potatoes and asparagus are tender, about 15 minutes more.
  • While vegetables are roasting, heat remaining tablespoon oil in a large skillet over high. Remove steaks from marinade, allowing excess to drip off; cook 4 to 5 minutes per side for medium-rare (if pan darkens quickly, reduce heat). Let rest 5 minutes. Serve steaks with vegetables and reserved mustard sauce; garnish with lemon wedges.

Nutrition Facts : Calories 555 g, Fat 29 g, Fiber 4 g, Protein 40 g

OVEN ROASTED RED POTATOES AND ASPARAGUS



Oven Roasted Red Potatoes and Asparagus image

This garlicky red potato and asparagus dish is easy and delicious served either hot or cold. Rosemary and thyme give it a sophisticated flavor. Try adding a little chopped red pepper, too...yum!

Provided by THREDDIES

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 1h

Yield 6

Number Of Ingredients 8

1 ½ pounds red potatoes, cut into chunks
2 tablespoons extra virgin olive oil
8 cloves garlic, thinly sliced
4 teaspoons dried rosemary
4 teaspoons dried thyme
2 teaspoons kosher salt
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
ground black pepper to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
  • Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.

Nutrition Facts : Calories 149.1 calories, Carbohydrate 23.5 g, Fat 4.9 g, Fiber 4 g, Protein 4.2 g, SaturatedFat 0.8 g, Sodium 650.5 mg, Sugar 2.8 g

ROASTED VEGETABLE MEDLEY



Roasted Vegetable Medley image

This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.

Provided by Lorelei

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h55m

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil, divided
1 large yam, peeled and cut into 1 inch pieces
1 large parsnip, peeled and cut into 1 inch pieces
1 cup baby carrots
1 zucchini, cut into 1 inch slices
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
½ cup roasted red peppers, cut into 1-inch pieces
2 cloves garlic, minced
¼ cup chopped fresh basil
½ teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
  • Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
  • Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

Nutrition Facts : Calories 190.7 calories, Carbohydrate 34.6 g, Fat 5 g, Fiber 7.5 g, Protein 4 g, SaturatedFat 0.7 g, Sodium 256.5 mg, Sugar 5.5 g

ROASTED VEGETABLES



Roasted Vegetables image

This works with a wide range of produce: potatoes, squash, onions, asparagus, cauliflower, baby artichokes, pumpkin, mushrooms, peppers, sweet potatoes, eggplant, zucchini, and Brussels sprouts.

Provided by MLBRUNKER

Categories     Potato

Yield 1 batch

Number Of Ingredients 10

vegetables
parchment paper
baking sheet
oil or butter
salt
pepper
sugar
balsamic vinegar
spices
parsley, chopped (or other herbs)

Steps:

  • Cut your vegetables into serving-sized pieces. Peel the ones you like peeled. (For potatoes cut them and wash off the starch. For eggplants, slice them, salt them a bit and let them set until they begin to "weep," then squeeze out as much moisture as you can.)
  • Dry the pieces off and toss them with oil or melted butter (just a LITTLE oil or butter--part of the beauty of this dish is that it's fairly light).
  • Lay them out on a parchment-lined baking sheet and bake in a 375F oven for around 20-30 minutes, or until everything starts to look slightly browner than when you put it in.
  • Arrange the vegetables on a plate and sprinkle with whatever condiments you like (or have around).
  • Note 1: You can roast a piece of fish or chicken (or marinated tofu) on the baking sheet with the vegetables. It makes a nice little dinner. Not much clean-up effort either
  • Note 2: This method also works with some fruits--apples, pears, pineapple, stone fruits, figs, bananas, etc. Use butter and sprinkle on a bit of sugar, honey and/or vanilla. Serve plain or with ice, sour or whipped cream

Nutrition Facts :

ROASTED BABY POTATOES, MUSHROOMS, ONIONS, AND ASPARAGUS TOPPED WITH PARMESAN CHEESE



Roasted Baby Potatoes, Mushrooms, Onions, and Asparagus Topped with Parmesan Cheese image

Provided by Pam / For the Love of Cooking

Categories     Sides

Time 40m

Number Of Ingredients 8

15-20 baby potatoes
1/2 sweet yellow onion (cut into chunks)
10 button mushrooms (quartered)
1-2 tsp olive oil
Sea salt and freshly cracked pepper (to taste)
Garlic powder (to taste)
Several stalks of asparagus (woody ends removed and cut in half)
Parmesan cheese (shredded)

Steps:

  • Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.
  • Heat a saucepan of water over high heat until boiling. Add the baby potatoes and cook for 7 minutes, or until slightly fork-tender. Remove from the heat and drain water.
  • Combine the baby potatoes, onion, and mushrooms together with olive oil, sea salt, freshly cracked pepper, and garlic powder to taste. Toss to coat evenly.
  • Place into the oven and roast for 20 minutes. Remove from the oven and add the asparagus spears then place back into the oven to roast for another 10 minutes, or until all the veggies are tender and the asparagus is crisp-tender.
  • Remove from the oven and sprinkle with Parmesan cheese, to taste. Serve immediately. Enjoy.

ROASTED POTATO AND ASPARAGUS LENTIL SALAD WITH TANGY MUSTARD-LEMON DRESSING



Roasted Potato and Asparagus Lentil Salad with Tangy Mustard-Lemon Dressing image

Protein-packed and perfect for spring, this French green lentil salad makes a lovely side dish, main course, or spring potluck dish. Roasted potatoes and asparagus are folded into the salad along with a tangy mustard-lemon dressing. I also roasted the red onion, but I think next time I might leave the onion raw for a fresh crunch. I imagine this salad would also be fantastic with some cooked quinoa mixed in or using any seasonal vegetables you prefer. The dressing makes a lot - 2/3 cup - so I prefer to stir in half of the dressing into the salad and then serve the rest of the dressing on the side to drizzle on top. This dressing is inspired by one I came across in It's All Good.

Provided by Angela Liddon

Categories     Vegan     Salad

Time 55m

Yield 4 servings

Number Of Ingredients 11

1 cup uncooked French green lentils/du Puy lentils (about 2 1/2 cups cooked)
3 medium yellow potatoes, diced (about 3 1/2 cups)
1 bunch asparagus, ends broken off and chopped
1/2 medium red onion, diced (about 1 1/2 cups)
1 tablespoon extra virgin olive oil, divided
handful minced fresh dill, for garnish (optional)
2 tablespoons coarse seeded/old fashioned mustard (see photo in post)
2 tablespoons Dijon mustard
4 tablespoons extra virgin olive oil
3-4 tablespoons fresh lemon juice, to taste
pinch or two fine grain sea salt or pink salt

Steps:

  • Preheat the oven to 425F and line two large baking sheets with parchment paper.
  • Rinse lentils in a fine mesh sieve. Place lentils in a medium pot along with 3 cups of water. Bring water to a boil and then reduce heat to medium and simmer the lentils for about 18-20 minutes, or until tender. Drain off water and season lentils with salt (such as Herbamare).
  • Place chopped potatoes on one baking sheet and drizzle with 1/2 tablespoon oil. Toss to coat and sprinkle liberally with salt and pepper.
  • Roast the potatoes for 15 minutes. Meanwhile, place the asparagus on the other baking sheet (and the red onion if you prefer to roast it too - see headnote) and drizzle with 1/2 tbsp. oil. Sprinkle with salt and pepper.
  • After the potatoes have roasted for 15 minutes, flip the potatoes and return them to the oven along with the asparagus (and red onion if you are roasting that) for another 12-15 minutes. The potatoes should be golden on the bottom when ready and the asparagus will be tender. Add roasted veggies into a large bowl along with the lentils and gently toss to combine.
  • Meanwhile, prepare the dressing by whisking all of the dressing ingredients together. I love a tangy dressing with a bite so I used 4 tbsp. lemon juice. If you prefer a less acidic dressing you might want to add more olive oil or you can also experiment with adding a touch of maple syrup (the sweetness will offset a bit of the bite). It's definitely a dressing you can play around with!
  • Pour half of the dressing onto the veggies and lentils in the bowl and toss to combine. Season with salt and pepper to taste. Serve the salad warm with a garnish of fresh dill (optional), with the rest of the dressing served on the side.

Nutrition Facts : ServingSize 1 of 4 servings, Calories 430 calorie, Fat 18 grams, SaturatedFat 2.5 grams, Sodium 380 milligrams, Carbohydrate 51 grams, Fiber 9 grams, Sugar 5 grams, Protein 14 grams

ROASTED ASPARAGUS AND POTATOES



Roasted Asparagus and Potatoes image

Roasted Asparagus and Potatoes are such a quick and easy but delicious side dish. Try with your favorite tofu dishes for a perfect dinner!

Provided by Michelle Blackwood, RN

Categories     Appetizer

Time 55m

Number Of Ingredients 7

1 pound baby potatoes cut in half
2 tablespoons olive oil divided
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasoning
1/4 teaspoon ground paprika
1/2 teaspoon sea salt
1 pound asparagus spears trimmed

Steps:

  • At first, preheat the oven to 400℉.
  • Wash the russet potatoes to get rid of the dirt, and pat them dry. Wash the asparagus spears and trim any tough ends.
  • In a large bowl, toss potatoes with a tablespoon of olive oil. Add in some salt, garlic powder, Italian seasoning, and paprika. Cover it with aluminum foil.
  • Spread the potatoes in a large greased baking sheet, and roast for at least 30 minutes.
  • Toss the asparagus with the remaining spices and olive oil, and spread it eventually on the baking sheet in a single layer.
  • After that, roast it for at least 15 minutes or longer if needed until the vegetables are tender and juicy.
  • Once it is done, serve it and enjoy!

Nutrition Facts : Calories 148, Carbohydrate 18, Fat 7, Protein 5

ROASTED SWEET POTATOES AND ASPARAGUS



Roasted Sweet Potatoes and Asparagus image

Roasted Sweet Potatoes and Asparagus, a simple sheet pan roasted vegetable recipe with only 5 ingredients and ready in 40 minutes. A delicious, healthy side dish that you can also use as a salad topper!

Provided by Kristina Todini, RDN

Categories     Salads + Side Dishes

Time 40m

Number Of Ingredients 5

1 pound asparagus (or one bunch)
2 medium sweet potatoes
2 whole garlic cloves (thinly sliced)
2 tablespoons olive oil
1 pinch salt and pepper

Steps:

  • Prep oven: Preheat the oven to 400 degrees (200 C).
  • Prep vegetables: Wash asparagus and sweet potatoes. Cut the ends off of the asparagus, then cut into small 1 inch pieces for roasting. Slice the ends off sweet potatoes, then cut into small 1/2 inch cubes (you do not need to peel them before roasting).
  • Roast vegetables: Place the sweet potatoes and asparagus on a sheet pan and combine with a drizzle of olive oil. Toss the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Roast in the oven for about 35 minutes, flipping the vegetables halfway through cooking to brown on all sides.
  • Serve vegetables: Remove pan from oven, arrange vegetables on a plate, and serve as a side dish or let cool and use as a salad topping.

Nutrition Facts : ServingSize 1 serving, Calories 91 kcal, Carbohydrate 14 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 37 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 4 g

ROASTED SWEET POTATOES AND ASPARAGUS



Roasted Sweet Potatoes and Asparagus image

Provided by Food Network Kitchen

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 7

3 medium sweet potatoes, cut into 1/2-inch pieces (about 4 cups)
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons celery salt
Pinch crushed red pepper flakes
1 bunch asparagus, cut into 1-inch pieces (about 3 cups)
2 to 4 tablespoons grated Parmesan
1 tablespoon chopped fresh parsley (4 to 5 sprigs)

Steps:

  • 1. Preheat the oven to 400 degrees F. Line a baking sheet with heavy-duty foil.
  • 2. Put the sweet potatoes on the foil, drizzle with half of the oil and sprinkle with half of the celery salt and red pepper flakes. Turn with a spatula to coat. Roast until the potatoes are tender and beginning to shrivel, about 20 minutes.
  • 3. While the potatoes are roasting, toss the asparagus with the remaining oil, celery salt and red pepper flakes in a medium bowl. Using a spatula, add the asparagus pieces to the sweet potato pan and toss to combine. Cook until the asparagus softens and the tips begin to brown, another 10 minutes. Sprinkle the Parmesan over the vegetables and cook until the cheese just melts and coats the vegetables, another 5 minutes. Spread the vegetables on a serving platter and sprinkle with the chopped parsley. Serve warm.

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  • Add sausage on the sheet pan. Place the sheet pan in the oven and roast it for 20 mins. After 20 mins, remove it from the oven and add sweet potatoes.
  • Pour olive oil on the top of the sweet potatoes and season with Italian seasoning, oregano, paprika, salt, and pepper. Toss well to coat. Place it again in the oven and roast for 10 minutes.
  • Remove the sheet from the oven and add asparagus. Pour more olive oil over the asparagus and season them with salt and pepper. Place it again in the oven and roast for 10 minutes.


ROASTED SWEET POTATOES RECIPE – LEARN HOW TO BAKE SWEET ...
2020-11-03 Tips for the roasted sweet potatoes recipe. We love how simple this sweet potatoes recipe is. The garlic powder is unexpected and makes for some seriously delicious roasted sweet potatoes. These oven-roasted sweet potatoes need to be tossed every 10 minutes to ensure an even bake and caramelization. Depending on the variety of sweet …
From eatwell101.com
Servings 6
Calories 224 per serving
Category Cook, Cooking & Meals, Side Dishes


10 BEST ROASTED SWEET POTATOES AND ASPARAGUS RECIPES | YUMMLY
Roasted Sweet Potatoes, Onions, Broccoli and Asparagus The Buttered Home. olive oil, sweet potatoes, asparagus, salt, pepper, diced red onion and 1 more.
From yummly.co.uk


10 BEST ROASTED SWEET POTATOES AND ASPARAGUS RECIPES - …
Roasted Sweet Potatoes, Onions, Broccoli and Asparagus The Buttered Home. pepper, salt, broccoli, asparagus, diced red onion, sweet potatoes and 1 more.
From yummly.com


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