2medium sweet potatoespeeled and chopped into ½-inch pieces, about 4 cups worth
2tablespoonsolive oildivided
¾teaspoonkosher saltadjust to taste
½teaspoonfreshly ground black pepperadjust to taste
1poundfresh broccolicut into bite-size florets
2tablespoonsbalsamic glazeOPTIONAL
Instructions
Preheat oven to 425°F. Place the sweet potatoes on a large baking sheet and drizzle with 1 tablespoon of oil. Sprinkle with salt and pepper and toss well to coat.
Roast the potatoes for 25 minutes. While the potatoes are roasting, trim the broccoli into bite-size pieces and drizzle with olive oil. Season well with salt and pepper.
When the potatoes have been in the oven for about 25 minutes, use a spatula to stir them gently and flip them over. Add the broccoli to the baking sheet. Stir to combine and spread everything across the baking sheet. Roast for an additional 15 minutes.
Remove from the oven, stir, and roast for an additional 10 minutes, if desired for crispier vegetables. The sweet potatoes should be slightly crisp on the outside and fork-tender, and the broccoli should be crisp and browned on the edges.
Drizzle with balsamic glaze, if desired, and serve warm.
Notes
Pay attention to the size of the potato pieces for this recipe. If the pieces are much larger than ½-inch, the cooking time will be longer than noted above.White potatoes can be substituted for the sweet potatoes in this recipe. Fresh green beans can be substituted for the broccoli in this recipe.