Roasted Sweet Potatoes and Broccolini

Vegetarian
Vegan
Gluten Free
Dairy Free
Very Healthy
Health score
62%
Roasted Sweet Potatoes and Broccolini
45 min.
4
145kcal

Suggestions


Looking for a delicious and nutritious side dish that is sure to please everyone at your table? Look no further than these Roasted Sweet Potatoes and Broccolini! This vibrant, vegetarian, and vegan dish not only highlights the incredible flavors of sweet potatoes and Broccolini, but it also boasts a health score of 62, making it a fantastic choice for those seeking wholesome meals.

The combination of sweet, creamy sweet potatoes with the tender, slightly bitter notes of Broccolini creates a delightful contrast that is sure to excite your taste buds. Enhanced with the aromatic essence of fresh thyme and a hint of crushed red pepper for a gentle kick, this dish perfectly balances health and flavor. Gluten-free, dairy-free, and very healthy, it is an excellent option for various dietary needs.

With a cooking time of just 45 minutes and a calorie count of only 145 kcal per serving, this recipe is perfect for busy weeknights or cozy gatherings. Impress your guests with this colorful garnish on their plates or enjoy it as a wholesome addition to your everyday meals. Whether accompanying grilled dishes or served simply on its own, Roasted Sweet Potatoes and Broccolini is a versatile, tasty side that you won't want to miss!

Ingredients

  • 0.3 teaspoon pepper black freshly ground
  • ounces broccoli trimmed
  • 0.3 teaspoon pepper red crushed
  • teaspoons thyme sprigs fresh chopped
  • 0.3 teaspoon kosher salt 
  • tablespoon olive oil extra virgin extra-virgin
  • pound sweet potatoes and into peeled thinly sliced

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven

Directions

  1. Preheat oven to 42
  2. Combine 1 tablespoon extra-virgin olive oil, thyme, 1/4 teaspoon kosher salt, freshly ground black pepper, and sweet potatoes in a large bowl, tossing to coat sweet potatoes evenly.
  3. Place sweet potatoes on a jelly-roll pan, and bake at 425 for 16 minutes.
  4. Combine 1 tablespoon extra-virgin olive oil, 1/4 teaspoon kosher salt, crushed red pepper, and Broccolini in a bowl, tossing to coat Broccolini evenly.
  5. Remove sweet potatoes from oven, and stir. Arrange Broccolini on baking sheet with sweet potatoes; bake at 425 for 12 minutes or until Broccolini is crisp-tender and sweet potatoes are fork-tender.

Nutrition Facts

Calories145kcal
Protein8.17%
Fat22.5%
Carbs69.33%

Properties

Glycemic Index
41.75
Glycemic Load
11.87
Inflammation Score
-10
Nutrition Score
15.82347838775%

Flavonoids

Apigenin
0.04mg
Luteolin
0.82mg
Kaempferol
3.35mg
Myricetin
0.06mg
Quercetin
1.4mg

Nutrients percent of daily need

Calories:144.6kcal
7.23%
Fat:3.75g
5.77%
Saturated Fat:0.56g
3.51%
Carbohydrates:26.03g
8.68%
Net Carbohydrates:21.3g
7.75%
Sugar:5.47g
6.08%
Cholesterol:0mg
0%
Sodium:223.98mg
9.74%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.06g
6.13%
Vitamin A:16437.97IU
328.76%
Vitamin C:42.26mg
51.22%
Vitamin K:47.86µg
45.58%
Manganese:0.42mg
20.87%
Fiber:4.72g
18.89%
Vitamin B6:0.32mg
15.89%
Potassium:526.78mg
15.05%
Vitamin B5:1.16mg
11.58%
Copper:0.2mg
10.03%
Folate:39.77µg
9.94%
Magnesium:39.28mg
9.82%
Phosphorus:83mg
8.3%
Vitamin B1:0.12mg
7.97%
Vitamin E:1.18mg
7.86%
Vitamin B2:0.13mg
7.36%
Iron:1.23mg
6.84%
Calcium:59.15mg
5.91%
Vitamin B3:0.94mg
4.69%
Zinc:0.54mg
3.6%
Selenium:1.78µg
2.54%
Source:My Recipes