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Roasted Sweet Potatoes and Broccoli with Thyme

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Course Fall, Healthy, Main Dishes, Recipes
Servings 4 servings

Ingredients
  

  • 1 medium sized sweet potato (peeled, cut into 1/4 inch slices, cutting crosswise)
  • 2 small heads of broccoli (florets cut into a similar size as the sweet potato)
  • 2 tablespoons olive oil
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Preheat your oven to 400 and prepare a baking sheet lined with parchment paper.
  • In a medium sized bowl, throw in the sweet potatoes, broccoli, cinnamon, garlic powder, oregano, salt and pepper. Mix together until all the vegetables are coated in the olive oil and spices
  • Spread out the vegetables onto the prepared sheet pan, making sure the vegetables are not touching each other. If they are too crowded in the pan, you will want to split the veggies into two sheet pans (if the vegetables are too close together, they will steam instead of roast)
  • Top with the fresh thyme, spread out the thyme sprigs evenly over the vegetables.
  • Put in the oven and roast for 25-30 minutes, until til the vegetables are lightly browned and done.
  • Serve warm! I love to serve these along with a protein like chicken or even a burger! You can store in an airtight container for up to 3 days. Enjoy!:)