Description

Experience the perfect harmony of flavors with this easy-to-make dish featuring roasted broccoli and sweet potatoes. Caramelized to perfection, the crunchy broccoli complements the soft, sweet potatoes, making it an ideal side for any meal. Packed with nutrients and vibrant colors, this recipe is not only delicious but also a feast for the eyes. Serve it warm as a side dish or toss it into salads for a healthy boost.

Ingredients

Scale

1 medium head of broccoli (about 300g), cut into florets
2 medium sweet potatoes (about 500g), peeled and diced
2 tbsp extra virgin olive oil
1 tsp garlic powder
½ tsp sea salt
¼ tsp freshly ground black pepper

Instructions

Preheat your oven to 425°F (220°C).
Wash and chop the broccoli into florets. Peel and dice the sweet potatoes into even cubes.
In a large bowl, combine broccoli and sweet potatoes. Drizzle with olive oil, then add garlic powder, salt, and pepper; toss to coat evenly.
Spread the vegetables on a parchment-lined baking sheet in a single layer.
Roast for 25-30 minutes until tender and lightly browned, tossing halfway through.
Serve warm as a side dish or mix into salads.

Nutrition

Serving Size: 1 cup (about 150g)
Calories: 170
Sugar: 5g
Sodium: 270mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 5g
Protein: 3g
Cholesterol: 0mg

Keywords: For extra crispiness, broil the veggies for an additional 2-3 minutes after roasting. Customize flavors by adding spices like paprika or cumin for an exciting twist. Store leftovers in an airtight container in the refrigerator for up to three days.