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.