I often find myself making the same side dishes over and over again. They are fast, simple and healthy, like roasted asparagus or broccoli, or even slices raw veggies, but they can also get a bit boring. This dish takes only a couple minutes longer and packs a punch that is sure to entice your people. Perfect to serve as a side to any protein and fantastic the next day as part of your clean lunch.
Now, potatoes. My husband is the primary consumer of potatoes in our house. They are typically sweet potatoes, but for variety, I do break out into other potatoes that some tag as not Paleo. However, if you are serving your family out of the ground non-sweet potatoes potatoes over pasta or other processed carb, you are doing pretty well. Just remember, they are dense, you do not need a lot.
I used fingerlings for this recipe, but you can sub your favorite sweet potato, I LOVE the purple Japanese sweet potatoes, but New Seasons was all out. #sadface
- 1 LBS Fingerling Potato, or favorite sweet potato
- 1 Bunch Asparagus
- 2 Tablespoons Oil, I used coconut oil
- 1 Small Shallot
- 3 Tablespoons White Balsamic Vinegar
- 1 Teaspoon Honey
- 2 Tablespoons Olive Oil
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
Pre-heat oven to 375
Slice potatoes into bite-size pieces and spread out on a sheet pan. (I cut the fingerlings into little French fries). Toss with coconut oil, or oil of choice and sprinkle as desired with salt and pepper. Bake for 20 minutes tossing once at the 10 minute mark so they don’t stick.
After 20 minutes, add asparagus to the pan and cook for another 10 minutes.
While they are baking, take out a jar or container with lid (mason jar works really well). Slice shallot into small pieces and put into the jar. Add vinegar, oil, honey, salt and pepper. Cover, shake well and store in the fridge until the veggies are done.
Pull out veggies, pour dressing over them while still on the sheet pan, toss well and transfer to a bowl. Serve and enjoy!