Roasted Sweet Potatoes, Broccoli and Asparagus

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are easier to store and cheaper.

Preheat the oven to 425°F (220°C).

Wash, peel, and cube the sweet potatoes into bite-sized pieces.

Dice about 1/2 cup of red onion.

Place the sweet potatoes and red onion into a large bowl.

Add the broccoli florets to the bowl.

Trim the woody ends off the asparagus and cut into bite-sized pieces, adding them to the bowl.

Add about 1 teaspoon of salt and 1/2 teaspoon of black pepper to the vegetables.

Drizzle 2 to 4 tablespoons of olive oil over the vegetables, enough to lightly cover them.

Toss the vegetables in the bowl until they are evenly coated with oil and seasonings.

Spread the vegetables in a single layer on a baking sheet.

Roast in the preheated oven for 20 to 30 minutes, checking for desired roast level.

Remove from the oven and let cool before storing or serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary