This is one of my favorite side dishes – it is quick, easy and nutritious! This combination of veggies is my “go to” combination because I can almost always find these ingredients at the store, but you can get creative and use whatever you have on hand or whatever looks best when you’re shopping. Once you understand the timing of the roasting, you can improvise to suit your taste or your entree. When Vidalia (sweet) onions are available, I include them in the mix. Garlic and other seasonings tend to burn/scorch, but you can infuse the olive oil with garlic and other seasonings. See note at the end of the directions.
Vary the quantities depending on how many you are serving. The quantities I listed were for dinner for Scott and I. We ate half and the leftovers I turned into an egg frittata the next morning.
2 each – medium red potatoes – scrubbed and cubed
2 each – small sweet potatoes, peeled and cubed
1 each – large sweet red bell pepper – washed and cut into large dice
1 bunch – approximately 1 pound – asparagus, washed and cut into large pieces
1 to 2 Tablespoons – Extra Virgin Olive Oil
Cracked Black Pepper (Salt if desired)
Preheat oven to 450 degrees.
You will roast the most dense veggies first – those that require the longest cooking time, adding additional veggies in order of cooking time. When I include onion, I add with the sweet potatoes. Squash such as zucchini I add with the peppers.
Place the red potatoes in a 9 x 13 glass baking pan and toss with about 2 teaspoons of the olive oil. Shake the pan to disperse the potatoes in a single layer (to facilitate “crisping”). Roast uncovered for approximately 10 minutes.
Add the sweet potatoes and a little more olive oil, tossing to coat well. Remember to shake the pan to distribute the potatoes into a single layer. Return to oven for approximately 10 minutes.
Add the red pepper and mix well into the potatoes, adding a bit more olive oil if necessary. (The olive oil assists in the browning of the veggies, but you don’t want them to be swimming in it.) Shake the pan to distribute the veggies as evenly as possible and return to the oven for approximately 5 minutes.
Add the asparagus, mixing it in well with the veggies and again, adding a drizzle more olive oil if necessary. Return to the oven and roast an additional 5 to 7 minutes.
The peppers and asparagus should still be “crisp/tender” – not raw, but not mushy.
Note: for additional garlic and herb flavorings, smash a garlic clove and place into a small bowl with the olive oil. Add a few rosemary leaves if desired. Heat the oil in a microwave, watching carefully so the garlic does not burn or the oil explode for 30 seconds to 1 minute. You can stop and stir every 15 seconds or so. Let the oil sit for about 15 minutes to infuse the flavors, then strain. Use this oil when roasting the veggies.