Roasting vegetables brings out that wonderful natural sweetness that can turn a veggie-hater into a veggie-craver! Seriously, roasting vegetables will change your relationship with them forever! All you need is a hot oven, olive oil, salt and pepper to unlock that subtle caramelization.
The process is simple. Scrub and cut up your veggies, today it was sweet potatoes.
I cut them into 1” pieces, tossed them with some olive oil, salt and pepper and placed in a baking pan. Avoiding packing the vegetables too closely in the roasting pan, because you want them to roast, not steam. Place in 425 degree oven and bake until tender, turning them once or twice. Your vegetables should be lightly browned on the edges.
While the sweet potatoes are roasting, slice one white onion and place in non-stick skillet with 1-2 T. olive oil, salt and pepper. Sauté on lo-heat very slowly, turning frequently. In about 20-25 minutes they will have turned into a luscious caramel color!
Cut into small pieces and toss with 1 T. chopped parsley and one can of drained and rinsed black beans. When sweet potatoes are tender, add to onion and bean mixture. I served this on a small bed of fresh spinach.
This simple meal is loaded with fiber, protein, antioxidants and other vitamins and minerals. This is a nutrient dense, colorful and delicious lunch!