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Roasted Sweet Potatoes and Vegetables
Roasted Sweet Potatoes and Vegetables
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Prep Time:
25 minutes
Total Time:
1 hour 5 minutes
Roasting veggies is kitchen magic - tender interiors, crispy edges, rich flavor. Versatile recipe: sweet potatoes, broccoli, bell peppers, peas for big flavor. Perfect for any meal - simple or fancy, meatless or meal prep.
Ingredients:
  • 3 cups broccoli florets
  • 5 tablespoons olive oil
  • 1/2 teaspoon pepper
  • 3 cups 3/4-inch diced unpeeled orange-fleshed sweet potatoes
  • 1 cup 3/4-inch diced red bell pepper (about 1 large)
  • 1/2 cup sliced green onion whites
  • 1 cup frozen peas, thawed
  • 1/4 cup sliced green onion greens
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 lime, cut in wedges
Instructions:
  • Preheat oven to 425°F and generously coat a 18x13-inch rimmed pan with cooking spray.
  • Combine 4 tablespoons of olive oil, 3/4 teaspoon of salt, and 1/4 teaspoon of pepper in a large bowl. Add sweet potatoes and red bell pepper, toss to coat. Transfer veggies to a pan in a single layer. Roast for 30 minutes, then give it a stir.
  • In the same bowl, combine the remaining 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Add the broccoli and green onion whites to the bowl, toss to coat, and then stir into the vegetable mixture in the pan. Continue roasting for an additional 5 minutes.
  • Add peas to the delightful vegetable concoction in the pan. Continue roasting for an extra 3 to 5 minutes, until peas are warm and potatoes are soft and slightly golden. Sprinkle with fresh green onion tops and cilantro, and serve with lime wedges for a burst of flavor.

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