Our Thanksgiving celebrations look a little different this year, which means downsizing on some of the traditional foods. If you’re looking for a side dish that’s healthy and incredibly simple but will still be devoured at your Thanksgiving dinner, I highly recommend roasting broccoli and sweet potato. It seems so easy, but these veggies are full of flavor and nutrition and are a great way to cut back on traditionally laborious meals (and cut back on the heavy fats/sugars/carbs). Simply roast in a pan on high heat and you’ve got a perfect side! You can also swap the broccoli out for Brussels sprouts or any other kind of cruciferous veggie. What does your Thanksgiving menu look like this year?
Roast Broccoli and Sweet Potatoes
Ingredients
- 2 large sweet potatoes, peeled and diced
- 2-3 large heads of broccoli, chopped
- 3 tbsp olive oil
- 3/4 tsp smoked paprika (regular works too)
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 425°F. In a small bowl, mix together all the spices and seasoning.
- In a large mixing bowl, combine the broccoli, sweet potatoes, and olive oil, and toss to evenly coat the vegetables in oil. Add the seasoning mix, a bit at a time, and toss to coat. Keep going until you've used all the seasoning and the veggies are well and evenly coated.
- Line two baking sheets with tin foil, and add the seasoned veggies to them, make sure to spread them out evenly. Place both baking sheets in the oven and roast the veggies for ~20 minutes, making sure to toss halfway through. The veggies are done when the broccoli is crisp and the sweet potatoes should be tender, try testing with a fork before pulling them out. Serve immediately.
- Enjoy!
