Summer is pretty sweet

I genuinely love summer. The longer days, the heat, the more relaxed vibe as people actually take time off to relax and spend time with the important people in their lives. For me, summer means gardening season, long walks along the Waterfront Trail, camping with my man, and long weekends spent up at the cottage. But the best part? All of the delicious food that's in season this time of year! (Of course it would be food with me....)

And so, in true summer tradition, this weekend is going to absolutely have to include this dish. This is a great vegetarian way to dive into the flavours of summer, while packing in some serious nutrition:

• Sweet potatoes: high levels of antioxidants (like beta-carotene, vitamin C, and anthocyanins, which help protect cells from damage caused by free radicals), vitamins and fibre. They boost your digestive health, are good for brain function and support immunity

• Cherry tomatoes help boost immunity, slow down aging, lower blood pressure, lower cholesterol and may even help prevent cancer

• Gochujang paste is rich in capsaicin, isoflavones, and probiotics, which contribute to its anti-inflammatory, antioxidant, and potentially anti-cancer properties. Gochujang may also aid in weight management, help prevent diabetes, and positively influence gut health by promoting beneficial bacteria

• Raw honey has a rich antioxidant and nutrient profile, including potential advantages for heart health, wound healing, and cough suppression. It's also known for its antibacterial and anti-inflammatory properties

• Sesame seeds are a good source of protein, healthy fats, fiber, vitamins, and minerals, and possess antioxidant and anti-inflammatory properties

And this is just a side dish! Sweet potatoes and cherry tomatoes are some of my favourite summer things to come out of my garden. The herbs are also a nice addition, adding freshness and nutrients you might otherwise be missing (and all that flavour isn't bad either!).

All in all, this dish is a great one to add to your table this summer. Enjoy!

Caramelized Sweet Potato Steaks with Gochujang Brown Butter:

For the Sweet Potato Steaks:

• 2 large sweet potatoes, peeled and sliced into ¾-inch thick rounds

• 10 - 12 heirloom cherry tomatoes, cut in half

• 2 tbsp olive oil

• Salt & black pepper, to taste

For the Gochujang Brown Butter Glaze:

• 4 tbsp unsalted butter 

• 1½ tbsp gochujang paste 

• 1 tbsp honey or maple syrup 

• 1 tsp soy sauce

• 1 tsp rice vinegar or lime juice

• Optional: pinch of chili flakes

For Garnish:

• Toasted sesame seeds

• Chopped scallions

• Fresh cilantro or microgreens

1. Roast the Sweet Potato Steaks: Preheat oven to 425°F (220°C). Line a baking sheet with parchment. Brush both sides of the sweet potato steaks with olive oil and season generously with salt and black pepper. Roast for 20 minutes, flip, then roast for another 15 to 20 minutes until golden and crisp around the edges, and fork-tender

2. Make the Gochujang Brown Butter Glaze: In a small saucepan, melt the butter over medium heat. Let it cook, stirring frequently, until it foams and turns a deep golden brown, about 3 to 5 minutes

3. Remove from heat and immediately whisk in gochujang, honey or syrup, soy sauce, rice vinegar, and chili flakes if using. The glaze should be rich, glossy, and aromatic.

4. Glaze the Steaks: Top the steaks with the cherry tomatoes and generously spoon or brush the warm glaze over each roasted sweet potato steak. Broil for 2 to 3 minutes to caramelize the glaze

5. Finish & Serve: Arrange on a platter and top with toasted sesame seeds, fresh scallions, and cilantro or microgreens. Serve hot and enjoy the layers of heat, sweetness, and buttered bliss

These sweet potato steaks are warm, crispy, flavourful and delicious! Try adding halved cherry tomatoes on top for an extra pop of flavour.