Make-ahead side dish magic: Prep and roast the sweet potatoes and broccoli up to three days ahead. Once you're ready to eat, all that's left to do is reheat, toss with dressing, and serve.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. In a large bowl combine the sweet potatoes, onion, oil, salt, and pepper; toss to coat. Divide mixture among two 15 x 10 x 1-inch baking pans. Roast on two separate racks, uncovered, for 15 minutes. Add broccoli to pans. Roast 10 minutes more or until vegetables are browned and tender.

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  • Meanwhile, for dressing, in a small bowl whisk together water, almond butter, lemon juice, soy sauce, garlic, ginger, and crushed red pepper until smooth.

  • Transfer sweet potato mixture to a platter. Drizzle with dressing. Sprinkle with coconut and nuts.

Nutrition Facts

345 calories; 19 g total fat; 3 g saturated fat; 7 g polyunsaturated fat; 7 g monounsaturated fat; 0 mg cholesterol; 812 mg sodium. 847 mg potassium; 39 g carbohydrates; 8 g fiber; 10 g sugar; 9 g protein; 0 g trans fatty acid; 19188 IU vitamin a; 50 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 63 mcg folate; 0 mcg vitamin b12; 138 mg calcium; 2 mg iron;

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