Roasted Sweet Potatoes, Sauteed Asparagus, Corn on the Cob and Caraway-Rye Dinner Rolls

Roasted Sweet Potatoes, Asparagus, Corn on the Cob and Caraway-Rye Dinner Rolls

Sweet potatoes were on sale, the corn on the cob looked really good in the supermarket and a dinner was born.

I cut the sweet potatoes and tossed them with extra virgin olive oil, salt, black pepper and some italian seasonings. 450 degree oven for about an hour and they were ready to go.

Roasted Sweet Potatoes

The asparagus was sauteed in a little bit of roasted garlic oil, salt and black pepper until they turned bright green (any longer and they’re overdone).

The corn turned out to be very sweet and all I did was steam it for about 15 minutes (while everything else was getting ready).

Caraway-Rye Dinner Rolls

The caraway-rye dinner rolls was my first attempt at making rye bread from Artisan Bread in 5 Minutes a Day. I substituted whole wheat flour for regular all-purpose and it overpowered the rye flavor. I’ll have to work on increasing the proportion of rye flour to wheat in future batches. It certainly wasn’t bad – quite the opposite, actually, just not as flavorful as I was hoping for.

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