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Roasted Sweet Potatoes, Bell Peppers & Asparagus

By dinnerofherbsPosted on
Finally it has cooled off enough to use the oven a little more. In AZ this doesn’t really happen until around October. I love this time of year to finally have the house opened up for fresh air. It’s just dreamy. This recipe can be used as a side for dinner or serve with eggs for a healthy breakfast/brunch.

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Roasted Sweet Potatoes, Bell Peppers & Asparagus 

Ingredients
1 Bunch of Asparagus
1 Red Bell Pepper
2 Sweet Potatoes
1 Tbl Olive Oil
Salt
Pepper
Garlic Powder
Onion Powder
Chili Powder

If cooking for breakfast/brunch add:
Eggs
Bacon Grease
Salt & Pepper

Instructions
1) Preheat oven to 450°. Chop veggies. I LOVE this knife for chopping. Toss potatoes in oil.
2) Put potatoes on bar pan, sprinkle with spices and roast for 20 minutes.
3) Pull out pan of potatoes and add asparagus and bell pepper. Sprinkle with spices.
4) Roast for another 15-20 minutes, or until your desired tenderness.

If making for breakfast with eggs, simply heat frying pan on stove, once hot add bacon grease to heat, and fry eggs to your liking. We like over easy with this recipe. Add toast to soak up your runny eggs and fruit for dessert! Yum!

Ready for Husband’s Lunch at Work 🙂
What are your favorite roasted vegetables? Usually we eat leftovers for lunch and that is what my husband takes to work with him. This recipe worked great when we needed an extra meal for his double day when 2 meals were needed at work. What are some meal options you usually send your husband to work with?
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