It’s because I ate too much of this over the weekend:

That I have to eat more of this during the week:

But I’m not always a big fan of the crunch, so I compromise and cut up my veggies, toss with a bit of olive oil, maple syrup, a few bits of thyme and parsley like this:

Then roast it until it becomes golden brown, sweet, and delicious.  This is perfect to accompany our left over Christmas turkey breast that Mom carefully packaged up for us for just this very moment.

Sweet? Delicious? Vegetables? YES! And it has its stamp of approval from the Canadian Heart & Stroke Foundation. Afterall, it’s their website I found the recipe. Don’t believe me? Look for yourself:  Roasted Sweet Potato and Pepper Cubes

They even provide a picture of the finished product. I won’t show you one here, because I’m cooking it right now, and when done writing this, I’m eating it, not taking pictures.

The recipe is easy. I modified it slightly to suit Michael and I. This means I increase the ingredients to allow for left overs for lunch the next day, and replace fresh herbs for dried. I also cut back on the maple syrup because I find sweet potatoes, sweet enough.

And before I continue, let me clarify – use sweet potatoes. Not yams. Sweet potatoes. I get hung up on this like I do turnip vs rutabaga.

Roasted Red Pepper and Sweet Potato, My Way:

3 sweet potatoes (peel them, cut them into small pieces. Cube shape is impossible as the Canadian Heart & Stroke asks for. Sweet potatoes do not grow in square shapes, and you do NOT have the time to carve out cubes. Unless this is the Canadian Heart & Stroke Foundation’s way of increasing our activity, ignore the whole cube thing).

2 sweet peppers, cubed (I won’t belabour the cube shape again, but do wash them, cut them open, take out the seeds, and chop up the remaining bits into nice pieces you will want to eat).

1 tbsp maple syrup (Canadian Heart & Stroke says to add 2 tbsp, but I find the sweet potato sweet enough)

1 tbsp olive oil (olive oil is perfect and self-explanatory – I have no further comments about olive oil)

A flourished sprinkle of dried thyme and parsley.

Mix all this together, place on your favourite roasting pan, set in pre-heated oven set at 425F to 450F, and let roast for 40 minutes. You may want to mix things up after 20 minutes. I don’t like my vegetables forming attachments before being eaten lest they get the idea to plan an attack against humanity.