Roasted Broccoli and Sweet Potatoes

Method11 steps · about 22 min

1. 1

   Step 1: Preheat the oven to 450°F / 230°C.

2. 2

   Step 2: Wash and thoroughly dry the broccoli (3 small bunches) and sweet potato (1 medium).

   Uses 3 small bunches fresh broccoli · 1 medium sweet potato

3. 3

   Step 3: Cut the broccoli florets from the stalks and set the florets aside.

   Uses Washed broccoli from the vegetable preparation

4. 4

   Step 4: Cut the sweet potato into evenly sized small cubes.

   Uses Washed sweet potato from the vegetable preparation

5. 5

   Step 5: Combine the florets and cubes in a bowl and drizzle with just enough olive oil to lightly coat them.

   Uses prepared broccoli florets · prepared sweet-potato cubes · olive oil

6. 6

   Step 6: Toss to distribute the oil evenly.

   Uses oiled prepared vegetables

7. 7

   Step 7: Spread in a single layer on a foil-lined baking sheet.

   Uses lightly oiled broccoli and sweet potato

8. 8

   Step 8: Sprinkle with 3 minced garlic cloves and salt to taste.

   Uses tray of prepared vegetables · 3 cloves garlic (minced) · salt

9. 9

   Step 9: Roast for 12–14 minutes, or until the sweet-potato cubes are tender and the broccoli tips are lightly browned.

   Roast vegetables · 14 minUses garlic-seasoned vegetable tray

10. 10

    Step 10: Taste and adjust the salt if desired.

    Uses roasted broccoli and sweet potato · Salt only if needed for final adjustment

11. 11

    Step 11: Serve immediately for the best crisp broccoli texture.

    Uses finished roasted vegetables