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Roasted Sweet Potatoes and Vegetables

Roasted Sweet Potatoes and Vegetables

I roasted a big pan of sweet potatoes and vegetables so I could make quick breakfasts or lunches with them throughout the week. Roasting the potatoes & veggies brings out such great flavors and they are so versatile. You can mix them with eggs, pasta, rice bowls, or eat them plain. They are great to have on hand when you don’t have a lot of time to prepare meals.

Roasted Sweet Potatoes and Vegetables

How to Make Roasted Sweet Potatoes and Vegetables

Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.

Place the diced sweet potatoes, onion, and bell peppers on the baking sheet and drizzle with olive oil then season with garlic powder, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste. Place into the oven to roast for 15 minutes. Stir the sweet potatoes and veggies then add the zucchini. Return to the oven to roast for another 15 minutes, or until tender. Remove from the oven to cool. Serve immediately or place in an airtight container to use throughout the week. Enjoy.

Roasted Sweet Potatoes and Vegetables

 

Roasted Sweet Potatoes and Vegetables

 

Yield: 4

Total Time: 30 minutes

Ingredients:

2 tsp olive oil
2 sweet potatoes, peeled & diced
1 sweet yellow onion, sliced into chunks
4 baby bell peppers. sliced into chunks
1 zucchini, quartered & cut into chunks
Garlic powder, to taste
Crushed red pepper flakes, to taste
Sea salt and freshly cracked pepper, to taste

Directions:

Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.

Place the diced sweet potatoes, onion, and bell peppers on the baking sheet and drizzle with olive oil then season with garlic powder, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste. Place into the oven to roast for 15 minutes. Stir the sweet potatoes and veggies then add the zucchini. Return to the oven to roast for another 15 minutes, or until tender. Remove from the oven to cool. Serve immediately or place in an airtight container to use throughout the week. Enjoy.

Recipe and photos by For the Love of Cooking.net

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15 Comments

  1. These are not dissimilar to my “roasted roots”! I love roasted sweet potatoes. I”ll bet you put the leftovers to great use, too.

  2. A big pan of roasted veggies is always a good thing to have on hand!

  3. yum! sweet potatoes have officially passed white potatoes for the top spot on my list of favorite tubers, and this is a great way to prepare them!

  4. Made last night- this is such a delicious combo! Winner… πŸ™‚

  5. Made this tonight to go along with our slow cooked boneless ribs. It was wonderful. Only addition I made was that had about a half bag of baby carrots so cut them in half and threw them in with the sweet potatoes. I can’t believe my husband and I ate 3/4ths of that huge pan of veggies tonight. Thanks so much for the recipe. By the way we are in our late 70’s and I still like to try new recipes.

  6. i have tried this recipe before and it comes out to be the bestest one going to amke this again this weekend thanks for sharing such good recipe πŸ™‚

    1. Mary,

      I am so glad you like this recipe! Thanks for taking the time to let me know.

      -Pam

  7. I am so interested in different vegetable side dishes. They get such a bad wrap!
    Will shop tomorrow so I can make this. Any others, please keep them coming.

  8. i have tried this recipe before and it comes out to be the bestest one going to amke this again this weekend thanks for sharing such good recipe πŸ™‚

  9. We had this for dinner last night and I just had the leftovers for lunch. It is even better the next day if that is possible. Really creamy and you would never know it’s a healthier dish.