Photo: Johnny Autry/Randy Mayor; Styling: Cindy Barr/Lindsey Lower
Serves 4 (serving size: about 3/4 cup sweet potatoes and about 2 broccolini spears)

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

How to Make It

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.

Ratings & Reviews

Tasty side dish

April 23, 2015
Roast vegetables are my go-to side dish and this is a nice variation - I like cooking the sweet potatoes and broccoli separately, finally everything is cooked correctly! I usually cube my sweet potatoes but slicing them (not too thin!) makes them more flavorful and slightly crisp on the outside. I was a little concerned about the red pepper on the broccoli but it was perfect, not too hot. I'll make this dish again.

Great meal with the steaks

March 14, 2015
Made this as suggested with the pan-friend steaks with horseradish-chive butter. Delicious, easy meal well under 450 calories (well, except for the wine I opened!). Made it just as written and it turned out perfectly. Definite keeper as a side.

jmeleeS's Review

September 25, 2013
Great side dish recipe! I used a food processor to get even slices of sweet potato in ~2 minutes vs. chopping myself and followed this recipe exactly as written minus the thyme (just forgot to add; wouldn't say it was needed). While it takes ~30-40 minutes for total time on this side dish (including pre-heat of oven & prep along with cook time), I really enjoyed it and wouldn't hesitate to make again. The potatoes came out fully cooked and crisp and the broccolini was crisp tender; follow cook times exactly and you shouldn't be disappointed. The crushed red pepper gives it just the right amount of kick to elevate this recipe outside the "boring." Served with C.L.'s Pan Seared Steak with Horseradish-Chive Butter for a great meal. A keeper; enjoy!

MrsDES85's Review

February 17, 2013
We loved the broccolini! We normally eat regular broccoli florets but this was a really good change. I added the crushed red pepper and it was just right amount! This one is a keeper for our veggie options!

annie544's Review

February 06, 2013
This was very good. I used what I had on hand such as potatoes and frozen broccoli. I let the broccoli thaw prior to cooking. Now I am not a fan of broccoli but this was very good! Potatoes were really crispy! Will definatly fix this again!

BlueeyedSara7's Review

January 28, 2013
I followed the recipe exactly. It's not my favorite way to roast sweet potatoes but I did like the broccolini. I will probably stick with my other recipes for roasting sweet potatoes but I will use crushed red pepper for the next time that I prepare broccolini.