Sweet Potato, Asparagus & Portobello Sheet Pan Dinner
By Tested and perfected in the Sur La Table kitchen
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Sweet Potato, Asparagus & Portobello Sheet Pan Dinner
By Tested and perfected in the Sur La Table kitchen
Share
Yield/Serves:
Makes 4 servings
1 lb sweet potatoes, scrubbed and cut into 1"-2" pieces
1/2 large red onion, cut into 4 wedges
1 bunch (1 lb) asparagus, trimmed and cut into 2" pieces
4 portobello caps or 16 oz. other mushrooms
6 Tbsp olive oil
1 packet (5 Tbsp) Sur La Table Cracked Pepper & Mustard Sheet Pan Dinner Seasoning Mix, divided
Preheat oven to 450° F, set top rack to highest spot. Line a rimmed sheet pan with foil and coat lightly with oil. Add potatoes, 2 Tbsp oil and 1½ Tbsp seasoning to a bowl, toss to coat. Spread potatoes evenly on the pan and roast until tender, about 20 minutes. In a bowl, add vegetables, 4 Tbsp oil and the remaining seasoning. Coat evenly. When potatoes are tender, remove from oven and set to broil. Move potatoes to outer edge of pan. Place onion and asparagus in the middle, leaving space between. Place the mushrooms smooth side down. Transfer pan to oven. Broil until mushrooms are browned, 5 minutes. Flip mushrooms and stir vegetables, broil for another 5 minutes.
