Sep 192011
 

There is so much I like about Real Simple.  I want everything I see in that magazine: rooms which are nicely decorated and perfectly clean, a wardrobe full of clothes that are stylish and functional, and efficient solutions to everyday problems.  Of course, the recipes and food ideas are also an inspiration.  When I saw this one for Broccoli, Sweet Potatoes, and Pears, I was intrigued by the combination of fruits and vegetables.  With a quick trip to the market, I had everything I needed.

I set out to make the recipe myself, changing just a few things but keeping it simple.  It took a while in the oven, but it was worth it when it was done.  Seasoned with just a little salt and pepper, all the flavors worked together really well.  This would be a great side dish for a pork chop if you’re a meat eater, but could stand on it’s own as a lighter meal.  I enjoyed a scrambled egg on the side, which works if you think of this dish as gourmet hashbrowns.

 

 

Roasted Sweet Potatoes, Broccoli, and Pears

2 sweet potatoes, scrubbed and cut into 1″ cubes
3 c. broccoli florets
1 T olive oil
2 pears, cut into 2″ cubes

Toss sweet potatoes and broccoli with olive oil, and roast in a glass dish for 30 minutes at 450F.  Add the pears, and roast for an additional 20-30 minutes until all the vegetables are soft.  Season with salt and pepper and serve.

 

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  2 Responses to “Roasted Sweet Potatoes, Broccoli, and Pears”

  1. YUM! I am going to have to make this on Thursday. What do you think about the addition of some to ‘beef’ it up for a vegetarian option? Maybe pecans or walnuts?

    • Some nuts would be good, or you could try pepitas (pumpkin seeds) to keep the fall theme? I also thought of dotting it wtih goat cheese at the end…let me know how it turns out!

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