Food Network Magazine - (06)June 2020

ROASTED PURPLE SWEET POTATOES

Cut 2 large purple sweet potatoes into thin wedges. Toss on a

rimmed baking sheet with ½ lemon (quartered and sliced),

3 tablespoons olive oil, 1 tablespoon harissa and 1 teaspoon

ground cumin; season with salt and pepper. Roast at 425 ̊,

stirring once, until tender and lightly browned, 30 minutes.

Top with chopped parsley.

ASPARAGUS GRATIN

Toss 2 pounds asparagus with 1 tablespoon olive oil and a pinch

each of salt and pepper in a 3-quart baking dish. Roast at 425 ̊

until crisp-tender, 10 to 12 minutes. Mix ¼ cup whole-wheat

breadcrumbs, 2 tablespoons grated pecorino, 1 tablespoon

chopped thyme and 1 tablespoon melted butter. Sprinkle over the

asparagus. Broil until the breadcrumbs are golden, 2 to 4 minutes.

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