Roasted Broccoli and Sweet Potatoes

This week has been different in a lot of ways. I have been dog/house sitting for some friends and Tuesday I got sick. It started with just a sore throat and then over two days moved to ears hurting, nose stuffy and feeling like I got hit by a bus. After spending two days laying on the sofa and watching almost a whole season of Jane the Virgin, literally not getting off the sofa other than to eat, some hot tea, and trusty antibiotics and Tylenol... I'm starting to feel like myself again! Including sleeping through the night, which you 100% take for granted when you do every night! (haha)

This is something I really enjoy making for meal prep, its easy to throw together with whatever protein you had leftover from the night before or make some chicken real quick and eat a good healthy meal! 

Well... thats the life update! Onto the recipe :) 

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Roasted Broccoli and Sweet Potatoes

Ingredients: 

dried sage 

rosemary

marjoram 

21 seasoning salute 

dried minced garlic

paprika

salt 

pepper 

Avocado oil (or oil of choice) 

2-3 sweet potatoes 

1-2 bag broccoli 

Directions: 

  1. Preheat oven to 350 degrees 
  2. line a baking sheet with parchment paper 
  3. cut sweet potatoes into thin strips, and add to a baking sheet* 
  4. wash and dry broccoli, then add to a baking sheet*
  5. for the sweet potatoes, drizzle oil over all of these and season how you like! above is what I use... I normally do 1/2 of the sweet potatoes with paprika and garlic and then I'll do 1/2 with the sage, marjoram, rosemary, and 21 salute. Of course garlic, salt and pepper on everything! 
  6. for the broccoli, drizzle oil and then season with garlic, salt and pepper. 
  7. put both trays in the oven and put the timer on for 15 minutes, check and flip potatoes and broccoli (best way to do this is take parchment off, it makes them nice and crispy! Make sure to keep an eye on them so that they don't burn! 
  8. once broccoli is nice and crispy and sweet potatoes are cooked through take out of the oven and enjoy! 

*I would suggest putting these on separate baking sheets since the potatoes can sometimes cook slower than the broccoli depending on how thinly they are cut!

 

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