Ingredients
- Sweet Potatoes, 1.5 lbs, peeled and cubed
- Chicken Sausage, 1 lb, sliced into 1-inch pieces
- Broccoli Florets, 1 large head (about 4 cups)
- Olive Oil, 2 tablespoons
- Garlic Powder, 1 teaspoon
- Onion Powder, 1 teaspoon
- Paprika, 1/2 teaspoon
- Salt and Pepper, to taste
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Step 2: In a large bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, garlic powder, onion powder, paprika, salt, and pepper. Spread the sweet potatoes in a single layer on one side of the prepared baking sheet.
- Step 3: In the same bowl, toss the broccoli florets with the remaining 1 tablespoon of olive oil, salt, and pepper. Add the broccoli florets and sliced chicken sausage to the baking sheet, arranging them around the sweet potatoes.
- Step 4: Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized, and the broccoli is tender-crisp. Flip the sausage and broccoli halfway through cooking to ensure even browning.
- Step 5: Remove the baking sheet from the oven and let it cool slightly before serving. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat in a skillet over medium heat to help the sweet potatoes regain their crispness.
- This dish is delicious served with a dollop of plain Greek yogurt or a sprinkle of red pepper flakes for added flavor.
- For extra caramelized sweet potatoes, don't overcrowd the pan and ensure they're in a single layer with space between each cube.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American