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© Lillys-Table.com Photo of Roasted Sweet Potatoes & Florets
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Winter

Roasted Sweet Potatoes & Florets

from Pasta Bake with Garlic-Walnuts, Roasted Roots & Florets, the Week of January 12, 2014.
View the next recipe for this meal.

These three vegetables balance each other nicely and can be cooked altogether with a splash of olive oil, salt & pepper bringing out the caramel sweetness of each vegetable.

Ingredients

  • lb sweet potato
  • 1 lb broccoli
  • 1 lb cauliflower
  • tablespoon olive oil
  • ¼ teaspoon salt, more to taste
  • ¼ teaspoon black pepper, to taste

Serving Size: 2 People



 

Preparation Instructions

Preheat the oven to 375.

Scrub the sweet potatoes well, cut into chunks. Toss with half of the olive oil, a pinch of salt and place in the oven.

Cut the cauliflower and break into florets and chunks. Toss with a splash of olive oil and pinch of salt. Add to the sweet potatoes.

Cut the broccoli and break into florets. Wait for the first veggies to roast for at least 10 minutes, then toss with the remaining olive oil, pinch of salt and toss with the veggies.

Continue to roast, tossing periodically for another 15-25 minutes until the veggies are tender and becoming golden.