So I missed out on side dish saturday… it’s not the first time and it probably won’t be the last. We have had major colds and a little bit of “pink eye” running around our house so I have had my hands full. I don’t want to let anyone down so here I am today sharing my side dish on a Sunday. Luckily there are two “S” days in a row so there is room for movement…… right?
Roasted Veggies: Broccoli & Sweet potatoes
Broccoli crowns, separated
Red pepper flakes
Line your baking sheet with foil, this makes this dish taste even better because it is easy clean up. Heat oven to 425. Cut broccoli crown into pieces. Drop onto baking sheet. Drizzle with olive oil. Chop garlic. Sprinkle over broccoli. Sprinkle with salt, pepper, and red pepper flakes. Toss to coat each piece.
Pop into preheated oven and bake for 15-18 minutes. Brocoli will be tender with crispy edges. Delicious.
Roasted Sweet Potatoes:
Sweet potatoes (About 1 per every 2 people)
Preheat oven to 425. Line baking sheet with aluminum foil. Chop sweet potatoes into 1 1/2 inch pieces. Spread onto baking sheet, in an even layer, preferably not touching. Drizzle with olive oil. Sprinkle salt, pepper, and paprika and toss to coat each piece. Bake for about 18-22 minutes, tossing about every 6 minutes or so. This is just by your judgement. There is no precise moment when they need to be flipped, but tossing them while baking will ensure that the edges get crispy not soggy. Once potatoes are tender when pricked with a fork and crispy on the edges they are ready!