This meal ticks all the right boxes. Easy, veggie-packed, and delicious. My go-to flavor when I want to energize a dish is lemon, and it works so perfectly with the asparagus, white sweet potatoes, and bacon. Ah, I’m drooling and want some right now. Find the recipe below, see how easy and delicious it looks, and get cooking!
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Let the cooking begin!
The steps:
- You’ll want to preheat your oven and prepare you baking sheet(s) with parchment paper first.
- Next, chop all the veggies and bacon into bite-size pieces.
- Mix all of the veggies and bacon, excluding asparagus and lemon, in a large bowl and toss with the avocado oil , garlic powder, and sea salt.
- Now, spread it all out onto the lined baking sheet(s). You want space for everything to crisp up nicely, so don’t be afraid to pull out that second pan.
- Roast in the oven for about 40-50 minutes. At about 30 minutes, spread the asparagus throughout the pan(s), give it a quick stir, and roast the rest of the time. The bacon should be cooked and slightly crispy and the potatoes should be starting to brown.
- Once you take the pans out of the oven, squeeze the lemon all over the roasted food and stir until everything is coated in lemon. You may need more or less lemon juice, depending on the size of your lemon.
- That’s it! Serve and devour.
Substitutions:
- If you tolerate and eat yellow or russet potatoes, those would swap nicely with the white sweet potatoes. The normal orange sweet potatoes could work too, but I think it would make the dish a teensy bit too sweet.
- Yellow or white onions could be subbed for red onions.
- I have not tried a different veggie in place of the asparagus, but you could try broccoli florets, which tend to pair nicely with lemon.
- Extra virgin olive oil can be subbed for the avocado oil.
Suggested kitchen items:
- Stainless steel mixing bowls. This set is awesome, because it has a non-slip bottom and lids for each bowl.
- My veggie chopper. It’s used and loved in my kitchen. In this recipe I used it to cube the sweet potatoes and onions.
- Unbleached parchment paper sheets. I have these in a drawer and love that I can pull one out when I need it, and I love that these sheets are unbleached.
- Silicone oven mitts. I love using silicone oven mitts, because they totally protect your hands, unlike the fabric ones I’ve used in the past. I use this set daily.
I hope you love this recipe, and would love to hear about how making it went for you! Share with me in the comments below, on Pinterest, or @whitsfoodfit on Instagram.
Lemon Bacon Asparagus Sheet Pan Dinner
(AIP, Paleo, Whole30, Nightshade-free, GF, DF, Nut-free Soy-free)
Ingredients
- 3 cups (1½ large) white sweet potatoes cubed
- 1 lb asparagus diced
- 1 red onion diced
- 12 oz bacon diced
- 3 tbsp avocado oil
- 1 tbsp garlic powder
- ½ tbsp sea salt
- 1 lemon juiced
Instructions
- Preheat your oven to 450F (232C) and line 2 baking sheets with parchment paper.
- Add all ingredients, except for the asparagus and lemon juice, to a large mixing bowl and toss until completely combined.
- Spread the mixture between the 2 baking sheets.
- Roast in the oven for about 40-50 minutes. After 30 minutes, add the asparagus, give it a quick stir, and then roast the rest of the time.
- When the food is done roasting, take it out of the oven, squeeze the lemon juice all over everything, and stir to combine. Enjoy!
