Filed Under: north-american, saute, Side, side-dish, Under 20 Mins, vegetable, Vegetables

Pan-Roasted Sweet Potato & Vegetable Medley

A mix of sweet and salty vegetables is a delicious dinner option. Add a variety of local vegetables according to what's in season.

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April 8th, 2012

Submitted by Tammy Roy, St. Thomas, ON; Tested by Ada Chung

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Servings
4
Prep Time
20 minutes
Cook Time
20 minutes
Ingredients
  • 1/3 Cups fresh shucked corn
  • 1/3 Cups asparagus, chopped
  • 1/3 Cups mushrooms, sliced
  • 1/3 Cups sweet potato, diced
  • 1/2 shallot, diced
  • 1/3 Cups diced tomato
  • 1 teaspoon garlic, minced
  • 1/4 Cups chicken stock
  • 2 tablespoons olive oil
  • salt and pepper
    • Directions
  • 1.

    Roast sweet potato in oven at 350ºF for 20 minutes beforehand. Then season the potatoes with salt and pepper and place on a greased cooking sheet in oven for another 10 minutes at 350ºF before adding to the vegetable mixture.

  • 2.

    Saute shallots and garlic in 1 tbsp olive oil.

  • 3.

    Add another tbsp olive oil to the garlic and shallots,if necessary, and all remaining vegetables, including sweet potatoes.

  • 4.

    Saute everything for 5 minutes.

  • 5.

    Add stock and reduce for 2 minutes and serve.

    • Nutrients Per Serving
    Nutrients per serving (based on 4 servings): 105 calories, 7 g fat, 2 g protein, 1 g fiber, 9 g carbohydrates, 0 mg cholesterol, 67 mg sodium. Excellent source of vitamin A.
    Pan-Roasted Sweet Potato & Vegetable Medley
    Photograph by Ada Chung
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