Roasted Sweet Potatoes and Broccolini

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Roasted Sweet Potatoes and Broccolini Recipe
Photo: Johnny Autry/Randy Mayor; Styling: Cindy Barr/Lindsey Lower
Mix up your vegetable side dish rotation with this savory combo of Roasted Sweet Potatoes and Broccolini.
Serves 4 (serving size: about 3/4 cup sweet potatoes and about 2 broccolini spears)

Ingredients

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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

Preparation

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.

Created date

December 2012

Nutritional Information

Calories 138
Fat 6.8 g
Satfat 1 g
Sodium 290 mg