From the melt in your mouth texture of the squash to the creaminess of the sweet potatoes, this dish feels like fall. Not to mention the aroma that enters your home while baking these vegetables is absolutely dreamy. I love using rosemary when I cook, particularly when combined with foods like sweet potato as their flavors compliment each other wonderfully.
This recipe is a great jumping off point but feel free to mix things up to your personal preference. In the past, I have substituted ingredients for eggplants, apples, or butternut squash and all were incredibly tasty. I went with broccoli, yellow squash, and sweet potato this time, as it is a tried and true trio. However you choose to make it, this dish is incredibly tasty and will be a hit!
Makes 6 servings
Preparation Time: 10 minutes
Cook Time: 35 minutes
Ingredients:
*2 large sweet potatoes
*2 broccoli crowns
*2 yellow squash
*3 tablespoons of olive oil
*2 tablespoons fresh rosemary
*1/2 teaspoon salt
*1/2 teaspoon pepper
*2 teaspoons garlic powder
*1 teaspoon cinnamon
Preparation:
*Preheat oven to 425F.
*Wash all of your vegetables.
*Dice the sweet potatoes into uniform cubes. Chop the broccoli into pieces slightly larger than the sweet potatoes. Cut the yellow squash into half circles.
*Place veggies onto a large baking sheet. Add olive oil and seasonings, toss to coat.
*Cook the vegetable medley for about 35 minutes, stirring halfway through. The veggies will be done when the sweet potatoes and squash are tender and broccoli is crisped.
Recipe Creator - Alina Gersib