4 cups cu bed peeled sweet potatoes (about 2 large)
2 medium sweet red peppers, sliced
6 fresh thyme sprigs
7 tsp olive oil, divided
4 cups fresh broccoli florets
1/2 cup crumbled feta cheese
2 tbsp sunflower kernels
2 tbsp cider vinegar
1/2 tsp salt
1/4 tsp pepper
Instructions
Place sweet potatoes, red peppers and thyme in a greased 15x10x1-in. baking pan. drizzle with 3 tsp oil. Bake, uncovered, at 400 for 30-45 minutes or until potatoes are tender, stirring once. Cool; discard thyme sprigs.
Fill a large saucepan half full of water; bring to a boil. Add broccoli; cover and boil for 2 minutes. Drain and immediately place in ice water. Drain and pat dry.
In a large bowl, combine the roasted vegetables, broccoli, cheese and sunflower kernels. In a small bowl, whisk the vinegar, salt, pepper and remaining oil. Pour over vegetable mixture and gently toss to coat.
Originally Submitted
10/6/2009
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