Sheet Pan Asparagus, Portabello and Sweet Potato Dinner
Posted by Donna-Marie Pye on
This simple recipe basically has four main ingredients and can be ready in 30 minutes. Not only is it gorgeous going in the oven, but it’s a delicious side dish you can also use as a salad topper. These sweet, savoury, caramelized morsels are something you’ll be happy to swap meat for.
- 1 lb sweet potatoes, cut into 1" - 2" pieces
- 1/2 red onion, cut into 4 wedges
- 1 bunch (1 lb) asparagus or green beans, trimmed and cut into 2-inch pieces
- 4 portabello caps or 16 oz cremini mushrooms, cleaned and trimmed
- 6 tbsp olive oil
- 1 tbsp Dijon mustard
- 2 tbsp Victoria Gourmet or Organic Fair Herbes de Provence
- Salt and freshly cracked black pepper
- Preheat oven to 425° F. Set top rack to middle position. Line a rimmed sheet pan with foil and coat lightly with oil.
- In a large bowl, combine 2 tbsp olive oil, mustard and 1 tbsp seasoning. Whisk together to combine.
- Add sweet potatoes to bowl and toss to coat. Spread potatoes evenly on the pan and roast until tender, about 20 minutes.
- To the bowl, add remaining vegetables, 4 Tbsp olive oil and the 1 tbsp remaining Herbes de Provence. Stir to coat evenly. When potatoes are tender, remove from oven and set to broil. Move potatoes to outer edge of pan. Place onion and asparagus in the middle, leaving space between. Place the mushrooms smooth side down. Transfer pan to oven. Broil until mushrooms are browned, 5 minutes. Flip mushrooms and stir vegetables, broil for another 5 minutes. Makes 4 servings
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- Tags: Gluten Free, Main Course, Potatoes, Roasted Asparagus, Side Dishes, squash, vegan, Vegetarian