Options

Format:
Include:
PRINT
See more
Photo: Johnny Autry/Randy Mayor; Styling: Cindy Barr/Lindsey Lower Photo by: Photo: Johnny Autry/Randy Mayor; Styling: Cindy Barr/Lindsey Lower

Roasted Sweet Potatoes and Broccolini

Mix up your vegetable side dish rotation with this savory combo of Roasted Sweet Potatoes and Broccolini.

Cooking Light JANUARY 2013

  • Yield: Serves 4 (serving size: about 3/4 cup sweet potatoes and about 2 broccolini spears)

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

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.

Nutritional Information

Amount per serving
  • Calories: 138
  • Fat: 6.8g
  • Saturated fat: 1g
  • Sodium: 290mg
advertisement

Go to full version of

Roasted Sweet Potatoes and Broccolini recipe

advertisement