Roasting vegetables brings out their natural sweetness and preserves their nutrients. Try roasting different vegetables together for added color, and don't be afraid to add various herbs and spices for a delicious flavor. Serve these vegetables as a side dish or add them to a grain bowl. 

Yield
6 Servings
Preparation time
20 minutes
Cooking time
25 minutes
Total time
45 minutes
Ingredients
2 ½ C broccoli, cut into florets
2 Tbsp olive oil
½ tsp salt
¼ tsp ground black pepper
1 tsp fresh lemon juice
2 large sweet potato. peeled and diced
2 Tbsp olive oil
½ tsp salt
½ tsp ground black pepper
½ tsp mild chili powder
Instructions

1. Preheat over to 400 degrees.

2. Broccoli: In a medium bowl, toss the broccoli florets with 2 Tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper.  

3. Sweet Potato: In another medium bowl, toss the sweet potato cubes with 2 Tbsp olive oil, 1/2 tsp each salt and pepper, and 1/2 tsp chili powder. 

4. On a baking sheet lined with parchment paper, add the broccoli on one side and the sweet potatoes on the other. Roast for 20 minutes, stirring halfway through, until the edges of the broccoli have browned and the sweet potatoes are soft. If one vegetable is done before the other, remove it to a plate and continue roasting until the other is done.

5. Sprinkle broccoli with lemon juice and serve immediately. 

Notes

This recipe can be used in our recipe, Plant-Based Nourish Bowl, which can be found at www.gobeyondhunger.org under "healthy recipes." 

Per Serving: 122 Calories, 11.7g Carbs, 1.8g Protein, 1.3g Saturated Fat, 424mg Sodium, 2.5g Sugar

Source

This recipe was adapted from fitfooddietfinds.com and wellplated.com.