Ingredients
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2 Olive Oil Spray Tablespoons Olive Oil
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1 1/2,1 1/2 Pounds Peeled and Diced Sweet Potato 1/2-Inch Cubes (from 2 Large or 3 Small) Tablespoons Apple Cider Vinegar
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2,1 Red Bell Peppers Cut 1-Inch Cubes Tablespoon Honey
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1,1 Large Red Onion Quartered and Halved Teaspoon Kosher Salt
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2,1 Tablespoons Olive Oil Teaspoon Cumin
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1 1/2,1 Tablespoons Apple Cider Vinegar Teaspoon Curry Powder
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1 teaspoon cumin
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1 teaspoon curry powder
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4 cups broccoli florets
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1/2 teaspoon kosher salt
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Directions
Prep Time: 10min | Cook Time: 40min | Serves: 4
,Roasted sweet potatoes, bell peppers, and broccoli form the foundation of this delicious, hearty salad which is made all on one sheet pan.,Switch out any of the vegetables with whatever you prefer. Cauliflower, brussels sprouts, and butternut squash would all be excellent options.,Add grilled chicken, lentils, or chickpeas for more protein.,Balsamic Roasted Veggie and White Bean Pasta,Turmeric Roasted Chicken and Sweet Potatoes,Maple Soy Brussels Sprouts & Butternut Squash,Roasted Brussels Sprouts and Cauliflower Soup,Cheesy Baked Penne with Roasted Veggies
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Steps
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1
Done
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Mix the sweet potato, red pepper and onion with oil, vinegar, cumin, curry powder and salt and toss well |
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2
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Transfer to the prepared sheet pan. Bake 20 minutes, tossing halfway until the vegetables begin to soften, add the broccoli (spritz it with olive oil) and cook 15 to 18 more minutes, until the sweet potatoes are browned and tender. |
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3
Done
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While the vegetables are cooking, mix the salad dressing together in a large bowl. |
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4
Done
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Remove the roasted veggies from the oven and while still hot, toss them into the large bowl with the salad dressing. |
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5
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Divide equally between 4 bowls. |
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