Roasted Zucchini and Sweet Potatoes
Simple and healthy, the Roasted Zucchini and Sweet Potatoes recipe makes a great light lunch or side dish.
Roasted Zucchini and Sweet Potatoes
Simple and healthy, the Roasted Zucchini and Sweet Potatoes recipe makes a great light lunch or side dish.
The Roasted Zucchini and Sweet Potatoes recipe was born out of one of my freestyle cooking session. I needed a cold lunch that was easy to eat on the go. So, I let my imagination flow while starting to cut my two favorite vegetables: zucchinis and sweet potatoes.
The Marinade
The zucchini and sweet potatoes are caramelized in a homemade sweet, spicy and tangy marinade.
For this marinade, I use:
- the Coco Natura Organic Coconut Marinade
- paprika
- Mexican chili powder
- cajun powder
- garlic
- mushroom seasoning
- red wine vinegar
- canola oil
The Marinade
The zucchini and sweet potatoes are caramelized in a homemade sweet, spicy and tangy marinade.
For this marinade, I use:
- the Coco Natura Organic Coconut Marinade
- paprika
- Mexican chili powder
- cajun powder
- garlic
- mushroom seasoning
- red wine vinegar
- canola oil
The Natura Organic Coconut Marinade is among my go-to marinades for my vegetables. Being low in sodium, it makes a healthier alternative to soy sauce. The Natura Organic Coconut Marinade can be difficult to find in store. I’ve seen it only at Marchés TAU so far (in the Greater Montreal area). You can also buy it on Amazon.
I use the mushroom seasoning from Po Lo Ku, which can be found at the Kim Phat Asian supermarket (located in the Greater Montreal area). If you can’t find it at the grocery, you could always use another brand of mushroom extract powder.
I use the mushroom seasoning from Po Lo Ku, which can be found at the Kim Phat Asian supermarket (located in the Greater Montreal area). If you can’t find it at the grocery, you could always use another brand of mushroom extract powder.
The Best Baking Method for Sightly Crispy Zucchini and Sweet Potatoes
I have tried baking the vegetables using:
- a baking sheet covered with aluminum foil
- a baking sheet alone
- a loaf baking mold
- an aluminum foil plate…
The aluminum foil plate yielded the best result. Indeed, with the baking sheet, my sauce evaporated too much. The sauce left on the baking sheet ended up calcining and sticking to the aluminum foil (when used) or the baking sheet. I stopped cooking them with a baking sheet after smoke came out of the oven, triggering the fire alarm ^^”. With the loaf baking mold, my zucchinis and sweet potatoes became mushy because the vegetables being piled on top of each other due to the lack of space. With the aluminum foil plate, on the other hand, my sweet potatoes were slightly crispy.
Covered With Aluminum Foil
The best result yet.
The sauce keeps calcining…
Too mushy… :/
Make sure to keep an eye on the vegetables and turn them after 30 minutes or when you see the vegetables on the top start to burn a little. Also, it is better not to leave any spot uncovered by a vegetable, or else the sauce will calcine.
This recipe makes one main portion or a side dish for two.
Roasted Zucchini and Sweet Potatoes
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Ingredients
For the vegetables:
- 3 zucchini 525g after chopped
- 4 small-sized sweet potatoes 400g after peeled and chopped
For the marinade:
- 2 tbsp Ecoideas Coco Natura-Organic Coconut Marinade
- 1 tsp paprika
- 1 tbsp Mexican chili powder
- 1 tsp cajun powder
- 1 tsp garlic
- 1/2 tsp mushroom seasoning I use the Po Lo Ku Mushroom Seasoning, which can be found at Asian markets.
- 1 tsp red wine vinegar
- 1 tbsp canola oil
Instructions
- Preheat the oven at 210 C.
Step 1: Peel and cut the vegetables
- Cut the zucchini in pieces length-wise.
- Peel the sweet potatoes and cut them in large dices.
Step 2: Prepare the marinade
- Mix all the spices and sauces together in a large bowl.
Step 3: Bake
- Bake for about 1h to 1h30, turning the vegetables after 30 minutes.