Roasted Kale, Sweet Potatoes, and Broccoli
This recipe creates a vibrant and nutritious roasted vegetable medley, combining the natural sweetness of sweet potatoes with the earthy flavors of broccoli and kale. Seasoned simply with olive oil, salt, and pepper, and finished with a bright lemon zest, it offers a delicious and healthy side or light main course that's easy to prepare.
Equipment
- 2 Baking Sheets Large, rimmed for even roasting without overcrowding.
- 1 Large Mixing Bowl For tossing vegetables with oil and seasonings.
- 1 Chef's knife For chopping sweet potatoes, broccoli, and kale.
- 1 Cutting Board Sturdy surface for vegetable preparation.
- 1 Vegetable Peeler For peeling sweet potatoes efficiently.
Ingredients
Main
- 4 small sweet potatoes or two medium (a little under 1.5 lbs)
- 1 bunch broccoli
- 2 bunches curly kale
- juice from 1/2 a lemon
- olive oil
- salt and pepper
Instructions
- Preheat your oven to 400°F (200°C) to ensure it reaches the ideal temperature for roasting.
- Wash sweet potatoes thoroughly. Peel them, then chop into approximately 1-inch cubes. Wash and cut broccoli into small, bite-sized florets.
- In a large mixing bowl, combine the chopped sweet potatoes and broccoli florets. Drizzle generously with olive oil, then season with salt and pepper, tossing until everything is evenly coated.
- Divide the seasoned sweet potatoes and broccoli evenly across one or two large, rimmed baking sheets, spreading them in a single layer to avoid overcrowding.
- Roast for 15-20 minutes, or until the sweet potatoes start to soften and the broccoli begins to tender-crisp and lightly brown.
- While the vegetables are roasting, wash the curly kale. Remove the tough stems and tear the leaves into bite-sized pieces.
- Add the torn kale to the same large mixing bowl, drizzle with a small amount of olive oil, and season with a pinch of salt and pepper, tossing to coat.
- After the initial roasting period, carefully add the seasoned kale to the baking sheets with the sweet potatoes and broccoli. Gently toss everything together.
- Return the baking sheets to the oven and continue to roast for another 8-10 minutes, or until the kale is slightly crispy and the other vegetables are tender and lightly caramelized.
- Remove from the oven, immediately squeeze the fresh juice from half a lemon over the roasted vegetables, toss gently, and serve warm.
Notes
For optimal roasting, ensure your baking sheets are not overcrowded; this allows vegetables to caramelize rather than steam. Use at least two sheets if necessary. Cut sweet potatoes and broccoli into similar-sized pieces for even cooking. Kale cooks faster, so consider adding it later or on a separate sheet to prevent burning. Tossing thoroughly with olive oil ensures even crisping. A touch of smoked paprika or garlic powder can elevate the savory notes. Finish with the lemon juice immediately after roasting for a vibrant lift. For an extra touch, a sprinkle of toasted pumpkin seeds or chopped walnuts adds delightful crunch and healthy fats.