Roasted Sweet Potatoes And Vegetables Recipe

Ingredients

5

tablespoons olive oil

1

teaspoon salt

1/2

teaspoon pepper

3

cups 3/4-inch diced unpeeled orange-fleshed sweet potatoes

1

cup 3/4-inch diced red bell pepper (about 1 large)

3

cups broccoli florets

1/2

cup sliced green onion whites

1

cup frozen peas, thawed

1/4

cup sliced green onion greens

2

tablespoons chopped fresh cilantro leaves

1

lime, cut in wedges

Preparation

Heat oven to 425°F. Spray 18x13-inch rimmed pan with cooking spray.

In large bowl, mix 4 tablespoons of the olive oil, 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add sweet potatoes and red bell pepper; toss to coat. Transfer vegetables to pan (reserve bowl); spread in single layer. Roast 30 minutes; stir.

To same bowl, add remaining 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add broccoli and green onion whites to bowl, and toss to coat; stir into vegetable mixture in pan. Roast 5 minutes longer.

Stir peas into vegetable mixture in pan. Roast 3 to 5 minutes longer or until peas are heated through and potatoes are very tender and beginning to brown. Top vegetables with green onion greens and cilantro; serve with lime wedges.

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