This side dish is delicious and practically effortless. Besides some mixing and chopping, it’s so simple to throw together while making whatever else you decide to pair it with.

The other night, we had this with bun-less turkey burgers. So simple, but so delish. Simple is good sometimes. Good food doesn’t have to be complicated!

Print Recipe

Balsamic & Thyme Roasted Sweet Potatoes with Broccoli

Cook Time

30 minutes

Servings

Ingredients

• 1 one head of fresh broccoli florets
• 2 Japanese sweet potatoes about 1 lb - sub red potatoes
• 2 tbsp Balsamic vinegar
• 3 tbsp Avocado oil sub olive oil
• 1 tbsp Onion powder
• 2 tsp Garlic powder
• 1 tsp Dried Thyme Leaves
• 1 tsp Pink salt
• 1 tsp Fresh Black pepper
• 1/2 tsp Crushed red pepper
• 2-3 tbsp melted butter/ghee optional

Cook Time 30 minutes Servings Ingredients 1 one head of fresh broccoli florets 2 Japanese sweet potatoes about 1 lb - sub red potatoes 2 tbsp Balsamic vinegar 3 tbsp Avocado oil sub olive oil 1 tbsp Onion powder 2 tsp Garlic powder 1 tsp Dried Thyme Leaves 1 tsp Pink salt 1 tsp Fresh Black pepper 1/2 tsp Crushed red pepper 2-3 tbsp melted butter/ghee optional

Instructions

1. Preheat oven to 450 degrees.
2. In a large mixing bowl, combine vinegar, oil, and seasonings.
3. Chop sweet potatoes into 1 1/2" bite-size pieces.
4. Add sweet potatoes and broccoli florets to the bowl and gently toss to coat.
5. To a large baking sheet lined with parchment paper, evenly spread out the potatoes and broccoli. The less touching of the vegetables, the quicker they'll cook and the crispier they'll be!
6. Bake for 15 minutes.
7. Remove from the oven and flip the potatoes and broccoli.
8. Bake for another 10-15 minutes or until desired tenderness is reached.
9. Remove from the oven and serve immediately. I like to drizzle everything with a little melted butter for extra richness and flavor!