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Lilly’s Table

 
 
Sun-Dried Tomato Meatloaf
© Lillys-Table.com Photo of Roasted Sweet Potatoes & Florets
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • 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 Sun-Dried Tomato Meatloaf with Roasted Sweet Potatoes & Florets, the Week of February 5, 2012.
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

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

Serving Size: 2 People

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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.