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From Haley’s kitchen

Sweet & Pungent Roasted Veggies

The magic of this dish is cutting everything roughly the same size so it all finishes roasting at exactly the same time, which gives you that perfect caramelized edge on softer vegetables like the sweet potato without the broccoli turning to ash. Toss everything with oil and seasoning before it hits the pan, then give it actual space on the sheet to breathe.

Sweet & Pungent Roasted Veggies
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Sweet & Pungent Roasted Veggies

Yield: 2-3 peoplePrep: 10mCook: 20mTotal: 30m

Gather

Ingredients

  • 1 sweet potato chopped into small cubes
  • 1 bunch sweet baby broccolini cut large stems off and break little trees apart
  • 1 sweet purple onion cut into thin strips
  • 1 red bell pepper cut into thin strips
  • 1/4 cup olive oil
  • 1/2 teaspoon pepper
  • 3/4 teaspoon salt
  • 1 teaspoon paprika
  • 1/4 teaspoon onion powder

Let’s cook

Steps

  1. Preheat your oven to 400 degrees F.
  2. Spray a large rimmed sheet pan with nonstick spray.
  3. If you have questions on how small or large to chop the veggies, refer to the image. (:
  4. In a large bowl, toss all of the veggies in 1/4 cup of olive oil.
  5. Add the salt, pepper, paprika, and onion powder.Toss well.
  6. Spread the seasoned veggies out on the sheet pan. GIve them plenty of space.
  7. Roast for 20 minutes. Enjoy!

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