Roasted Sweet Potatoes and Broccolini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Mix up your vegetable side dish rotation with this savory combo of Roasted Sweet Potatoes and Broccolini. Ingredients:
1 tablespoon extra-virgin olive oil |
2 teaspoons chopped fresh thyme |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
1 pound thinly sliced peeled sweet potatoes |
1 tablespoon extra-virgin olive oil |
1/4 teaspoon kosher salt |
1/4 teaspoon crushed red pepper |
6 ounces trimmed broccolini or broccoli spears |
Directions:
1. Preheat oven to 425°. Combine 1 tablespoon extra-virgin olive oil, thyme, 1/4 teaspoon kosher salt, freshly ground black pepper, and sweet potatoes in a large bowl, tossing to coat sweet potatoes evenly. Place sweet potatoes on a jelly-roll pan, and bake at 425° for 16 minutes. Combine 1 tablespoon extra-virgin olive oil, 1/4 teaspoon kosher salt, crushed red pepper, and Broccolini in a bowl, tossing to coat Broccolini evenly. Remove sweet potatoes from oven, and stir. Arrange Broccolini on baking sheet with sweet potatoes; bake at 425° for 12 minutes or until Broccolini is crisp-tender and sweet potatoes are fork-tender.
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