The broccoli and sweet potato season is upon us, and this year it’s proving to be an especially sweet one! CSA member Lauren Klimetz shared her recipe for roasted broccoli and sweet potatoes that makes these veggies even sweeter than Mother Nature—yet no less healthy!
If you have a recipe you’d like to share with your fellow CSA members email me, Sarah Ligon, at nativesonproduce [at] gmail [dot] com.
Sweet Roasted Broccoli and Sweet-Sweet Potatoes
Roast broccoli in bacon fat or avocado oil for 20 minutes at 425-degree Fahrenheit. Stir occasionally to keep from burning. Sprinkle with salt.
Chop sweet potatoes about 1/4- to 1/2-inch thick. Melt 3 tablespoons of coconut oil in a large frying pan at medium high heat. Toss in sweet potato. Sprinkle with cinnamon and salt and agitate in the pan until crunchy on the outside and cooked all the way through.