5Roasted Sweet Potato and Broccoli with Peanut Drizzle
This easy sheet pan meal brings together tender roasted vegetables with a rich, savory peanut sauce for a delightful weeknight dinner.
How to make it
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup, you will thank yourself later.
- 2
Peel and dice the sweet potatoes into 1-inch cubes. Cut the broccoli into florets. Arrange them in a single layer on your prepared baking sheet. Drizzle with a little oil, salt, and pepper if you like, then toss gently to coat.
- 3
Roast the vegetables for 20 to 25 minutes, or until they are beautifully tender and slightly caramelized. Give them a good stir halfway through so they cook evenly on all sides.
- 4
While the veggies are roasting away, whisk together the creamy peanut butter, tamari, and maple syrup in a small bowl until everything is smooth and well combined. If the sauce feels a bit too thick, add a tiny splash of water to reach a lovely drizzly consistency.
- 5
Once your roasted sweet potatoes and broccoli are perfectly done, transfer them to a serving bowl. Drizzle generously with your delicious peanut sauce and toss gently to coat every piece. Serve warm and enjoy your wonderful meal!
