Oven-Roasted Veggies & Cheesy Sweet Potatoes
with Pita Crisps & Alabama-Style BBQ Sauce
Cooking time
25 minutes
Servings
4
Calories
600 /serving
This sheet pan dinner is the cheese de la please! It’s loaded with good-for-you veggies embellished with crispy, creamy touches that kids love getting into. Generous wedges of sweet potatoes are covered with hickory-smoked spices and melted mozzarella. Broccoli and Brussels sprouts take on a nice golden char as they roast. Drop in crackling pita crisps and serve it all up with tangy white BBQ sauce, as they do it down in Alabama.
We will send you:
- 900g Sweet potatoes
- 400g Brussels sprouts
- 400g Broccoli florets
- 90ml Mayonnaise
- 15ml Apple cider vinegar
- 14g Honey
- 60g Grated mozzarella
- 4 Pita
- 16g Simply Smokin’ spices (sugar, paprika, salt, onion, cumin, coriander, mustard, sunflower oil, black pepper, cayenne pepper, smoked hickory flavour)
Contains: Eggs, Milk, Mustard, Sulphites, Wheat
You will need:
2 Sheet pans
Parchment paper
Oil
Salt & pepper (S&P)
Total Fat
24 g
Saturated Fat
4 g
Sodium
870 mg
Total Carb
85 g
Sugars
18 g
Protein
17 g
Fibre
14 g
Preparation
Roast the sweet potatoes
Preheat the oven to 450°F. Cut the sweet potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 18 to 20 min., until browned. Remove from the oven and sprinkle with the cheese. Roast, 2 to 4 min., until the cheese has melted and the sweet potatoes are tender.
Mise en place
Meanwhile, remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large), then thinly slice crosswise. Tear the pita into bite-size pieces.
Roast the Brussels sprouts, broccoli & pita
On a second lined sheet pan, toss the Brussels sprouts and broccoli (halve if large) with a drizzle of oil, ½ the remaining spices and S&P. Roast, stirring halfway, 14 to 18 min., until golden brown and tender. In the final 5 min., add the pita, a drizzle of oil and S&P; toss well.
Make the Alabama-style BBQ sauce
Meanwhile, in a small bowl, combine the mayo, honey, vinegar (start with ½), 1 tsp water, the remaining spices and S&P.
Plate your dish
Divide the sweet potatoes, Brussels sprouts, broccoli and pita between your plates. Drizzle with the Alabama-style BBQ sauce. Bon appétit!
