1. Preheat the oven to 400.
2. Chop up several yams and a red onion. The pieces of yam should be similar in size so they cook uniformly. Cut the onion in smaller slivers. Toss the onions and yams with some olive oil, salt, pepper, and rosemary on a sheet pan. Place in oven and cook until yams are soft and slightly browned.
3. Prepare some asparagus by washing it and snapping off the less tender bottoms of the spears. Toss the asparagus on another sheet pan with a little more olive oil, salt, and pepper. Place in over and cook just a few minutes until it’s crisp tender.
4. On yet another sheet pan, drizzle some more olive oil. Place thin filets of tilapia on the oil, smearing around a little with you clean hands so the fish gets lightly coated. Spread a thin layer of Dijon mustard on top of the filets. Bake uncovered until fish is fully cooked.
5. Plate the fish and veggies. Sprinkle blue cheese on the yams and asparagus and drizzle with balsamic vinaigrette.
If you don’t feel like washing three greasy sheet pans, line them with foil first. Clean up is a snap that way. No yams? No problem! Roast regular potatoes, carrots, turnips, parsnips, beets. Any firm root vegetable or combination of them will work just fine.
Dinner is served in a hurry and your head remains gloriously intact.