ROASTED SWEET POTATOES & BROCCOLI

Here is a delicious and quick way to serve sweet potatoes and broccoli.  This takes care of a vegetable and potato for dinner. . .all in one pan!

½ cup pecan halves

1 large sweet potato, peeled and cut into bite size pieces

2 T avocado or olive oil, divided

1 large bunch broccoli, cut into florets

1 clove garlic, minced or pressed

½ t smoked paprika

½ t sea salt

½ t ground black pepper

¼ cup dried cranberries 

Preheat oven to 375 degrees F.

Place pecan halves in a large dry cast-iron skillet over medium heat and toast until golden, about 5 to 7 minutes (don't walk away, they burn quickly).

Remove to a small plate and set aside.

Place sweet potatoes in the same large cast-iron skillet.

Drizzle 1 tablespoon of the oil over and mix together to combine.

Bake for 15 minutes.

Remove from oven and stir in the broccoli, paprika, garlic, salt, pepper, and 1 tablespoon of oil.

Return to oven and bake another 10 to 12 minutes.

Remove from oven and stir in pecans and cranberries.

Serves 4