Roasted Sweet Potatoes & Asparagus

     In our quest to eat healthier without giving up flavorful foods, this is my new way of cooking Sweet Potatoes and Asparagus. I do it in my toaster oven, but you can tuck a small dish in your oven alongside whatever else you’re cooking. Note that I didn’t make a huge batch for just the two of us, so please increase ingredient amounts if you’re feeding a family.

ROASTED SWEET POTATOES

Ingredients:  Yields 2 servings

1 large Sweet Potato, scrubbed well

Drizzle of Olive Oil

Seasonings:  Thyme, Salt

PREPARATION:

Poke a few holes in the clean potato with a sharp knife.  Wrap in a damp paper towel and microwave for 2 ½ minutes, turning over about halfway through.

Cut into large chunks, place on cooking tray, drizzle with olive oil, and then sprinkle on Thyme and Salt.

Bake in a moderate oven for about 20-30 minutes, depending on how large your chunks are.  Flip over a few times during cooking.

ROASTED ASPARAGUS

Ingredients:  Yields 2 servings

12 Asparagus Stalks, washed

Drizzle of Olive Oil

Seasonings:  Tika’s Greek Seasoning

PREPARATION:

With your fingers on each end, bend Asparagus stalks until the bottom snaps off.  Discard the tougher ends or make soup.

Place on the same dish as the Sweet Potatoes after about 15 minutes.  Drizzle with Olive Oil, sprinkle on Tika’s Greek Seasoning, flipping once during cooking.  Depending on temperature, the asparagus will be cooked in about 12 minutes, depending on how soft you like them.

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