Although the weather has been quickly turning into spring here in California, our produce still reflects our winter crops. We are rolling in Meyer lemons and brassicas such as broccoli and cauliflower. Roasted veggies have been a mainstay in our household for the past several months. Since there are so many delicious, fresh lemons around right now, we have added a lovely twist to our roasted veg. Bright and savory, this recipe won't disappoint.
1-2 purple sweet potatoes peeled and chopped into bite sized pieces
3 heads broccoli chopped into bite sized sections, stems included
2-3 tsp. salt
juice of three lemons
Preheat oven to 375 degrees. In a large bowl, mix sweet potatoes, broccoli, olive oil, salt, and lemon juice. Spread veggies out on a baking sheet or cast iron pans (as shown in picture). Bake in oven for 40 minutes until potatoes are soft all the way through and outsides are a little bit crispy. Serve with a side salad and your fav protein for a balanced, nutritious meal.
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