Roasted Sweet Potatoes and Broccoli
This vibrant and wholesome salad combines roasted sweet potatoes and broccoli with toasted pecans and dried cranberries for a perfect side dish packed with flavor and texture. Perfect for holidays or everyday meals!
Equipment
- Baking sheet
- Parchment Paper
- Large Bowl
Ingredients
Vegetables
- 1 pound sweet potatoes peeled and chopped into 1-inch dice (about 2 medium sweet potatoes)
- 5 cups broccoli florets from 1 large broccoli head
Seasoning
- 2 tablespoons olive oil
- 0.5 teaspoon smoked paprika
- 1 tablespoon fresh thyme leaves or use 1 teaspoon Italian seasoning
- salt and pepper to taste
Toppings
- 1 cup pecan halves toasted
- 0.5 cup dried cranberries
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss cubed sweet potatoes and broccoli florets with olive oil, smoked paprika, salt, pepper, and fresh thyme leaves (or Italian seasoning).
- Spread the vegetables on a parchment paper-lined baking sheet in a single layer. Do not overcrowd; use two sheets if necessary.
- Roast in the preheated oven for 20-30 minutes until tender and lightly browned. Remove from oven.
- Meanwhile, toast the pecans separately in the oven for about 5-10 minutes, watching closely to avoid burning.
- In a large serving bowl, combine roasted vegetables, toasted pecans, and dried cranberries along with any juices from roasting. Toss gently to combine.
- Optional: For extra flavor, drizzle with a mixture of 1 tablespoon maple syrup and 2 tablespoons lime juice.
Notes
Customize by adding your favorite nuts or seeds. The optional maple-lime drizzle adds a festive touch, perfect for holiday meals!
Calories per serving : 320
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