Thursday, November 18, 2010

Dinner - veggies and eggs

Roasted sweet potatoes, asparagus, red bell pepper, over easy egg, tortilla chips and hummus
I was in the mood for "bowl" of dinner tonight.  My selection was guided by the meal rotation schedule - eggs.  And there was fresh asparagus in the fridge.

Sweet potatoes, bell pepper and asparagus
But first, Kristoffer needed his daily apple.  He had it ready for me to clean and slice.

Preheat oven to 400F.  Scrub potatoes and rinse asparagus and pepper.  Cube potatoes, add a swig of high heat oil, salt, and pepper.  Spread on a large sheet pan and start roasting.

Chop asaragus and red bell pepper.  Spread on a sheet pan and add a bit of olive oil, salt and pepper.

The potoates will take closer to 45 minutes and the asparagus about 30.  Turn over veggies every 15-20 minutes.  There should be a bit of charring.

Roasted sweet potato

Add a bit more salt and pepper to taste.  If you had an extra minute, drizzle with balsamic vinegar and top with a shaving of parmesean cheese.  I didn't have a minute since I was quickly preparing some over easy eggs (and taking photos!). 

For desert - Whole Foods fig bars and a combination of walnuts, dates, dried blueberries, brazil nuts and 60% chocolate chips.


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