Roasted Pork Tenderloin, Roasted Sweet Potatoes and Roasted Asparagus

Ingredients

• 2 lb sweet potatoes (About 2 large sweet potatoes)
• 2 tbsp olive oil
• 1 tbsp cornstarch (Optional, for extra crispiness)
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 0.75 tsp salt (Or to taste)
• 0.5 tsp black pepper (Freshly ground is best)
• 2 tbsp fresh parsley (Chopped, for garnish)

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup and to prevent sticking.

2. 2

   Peel the sweet potatoes and chop them into uniform 1-inch cubes. Pat the cubes completely dry with a paper towel. This step is crucial for achieving a crispy exterior.

3. 3

   In a small bowl, whisk together the cornstarch (if using), smoked paprika, garlic powder, salt, and black pepper. This prevents the cornstarch from clumping.

4. 4

   Place the dried sweet potato cubes in a large bowl. Drizzle with olive oil and toss until every piece is lightly and evenly coated. Sprinkle the prepared spice mixture over the potatoes and toss again until well-seasoned.

5. 5

   Spread the seasoned sweet potatoes in a single, even layer on the prepared baking sheet. Ensure there is space between the pieces; do not overcrowd the pan. Use two baking sheets if necessary.

6. 6

   Roast for 20-25 minutes, flipping the potatoes halfway through the cooking time. They are done when the edges are caramelized and crispy, and the insides are fork-tender.

7. 7

   Remove from the oven. Garnish with freshly chopped parsley and serve immediately for the best texture.

Ingredients

• 450 g asparagus (About 1 bunch, tough ends trimmed)
• 2 tbsp olive oil
• 0.5 tsp salt (Or to taste)
• 0.25 tsp black pepper (Freshly ground is best)
• 0.5 tsp garlic powder
• 1 pcs lemon (Cut into wedges, for serving)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Prepare the asparagus by washing the spears and patting them completely dry with a paper towel. To remove the tough ends, hold a spear with both hands and bend it until it naturally snaps. Use this first spear as a guide to chop the ends off the rest of the bunch.

2. 2

   On a large, rimmed baking sheet, place the trimmed asparagus. Drizzle with olive oil, then sprinkle evenly with salt, black pepper, and garlic powder. Use your hands to toss the spears gently, ensuring each one is lightly coated.

3. 3

   Arrange the seasoned asparagus in a single, even layer on the baking sheet, making sure not to overcrowd the pan. This helps them roast rather than steam.

4. 4

   Roast for 10-12 minutes. The exact time will depend on the thickness of your spears. They are done when they are tender-crisp and the tips are slightly browned and crispy. You can test for doneness by piercing a spear with a fork.

5. 5

   Remove the baking sheet from the oven. Transfer the roasted asparagus to a serving platter and serve immediately with fresh lemon wedges on the side for squeezing over the top.