Categories: Diabetic

Ingredients

• 4 cups cubed peeled sweet potatoes
• 2 medium sweet red pepper, sliced
• 6 fresh thyme sprigs
• 7 tsp olive oil, divided
• 4 cups fresh broccoli florets
• 1/2 cup crumbled feta
• 2 tbsp sunflower kernels
• 2 tbsp cider vinegar
• 1/2 tsp salt
• 1/4 tsp pepper

Directions

1. Place the sweet potatoes, red peppers and thyme in a greased 15×10×1-inch baking pan. Drizzle with 2 tsp oil. Bake, uncovered, at 400 for 30-45 minutes or until potatoes are tender, stirring once. Cool; discard thyme sprigs.

2. 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.

3. In a large bowl, combine the roasted veggies, 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.

Email to a friend | Print this recipe | Back