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!
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.
Tools needed: sheet pan, knife set, cutting board
Prep ahead: Wash and cut vegetables ahead of time to reduce prep time before cooking. If serving cold on salads or bowls, you can make this recipe up to three days ahead of time.
Leftovers + storage: Vegetables should be stored in an airtight container in the refrigerator for up to 3-4 days. For best taste and texture, do not freeze and reheat.
Nutrition notes: Nutrition information is estimated for only ingredients in the recipe, not the additional spice options given. This simple roasted vegetable recipe is a good source of fiber, vitamin A, vitamin C, and potassium.