I love roasted vegetables, and this is a great combination! White sweet potatoes have a subtle sweetness that complements broccoli's nutty flavor when roasted. When cut small enough, the sweet potatoes and broccoli are baked in 20 minutes or less!
11/2poundbroccolipreferably organic, florets separated into bite-size pieces
2medium white sweet potatoessliced in thin wedges about ¼ inch thick
1tablespoonolive oil plus more for oiling the pan
1tablespoonavocado oilmore oil to taste
1teaspoonsaltI use Redmond pink sea salt
1teaspoonmixed seasoning of choiceI like Trader Joe’s 21 seasoning salute
½teaspoonpaprikaor more to taste
1 ½tablespoonslemon juice
Preheat the oven to 350 degrees F.
Arrange the vegetables on an oiled baking sheet in a single layer.
Drizzle with the oils - add more oil if there is not enough to coat the vegetables lightly. Mix them with your fingers if needed.
Sprinkle the salt evenly over the vegetables.
Sprinkle the cumin and paprika over the white sweet potatoes.
Drizzle the lemon juice evenly over the vegetables.
Bake for 15-20 minutes until the broccoli is softened and the sweet potatoes are slightly browned. If you are not eating this with a dish like my Beef Stroganoff, they are also delicious with a salad dressing or dip of your choice.