Broccoli and Little Smokies Sheet Pan

Ingredients

• 2 medium sweet potatoes, peeled and cut into 3/4-inch pieces
• 1 large head broccoli, cut into bite-size florets
• 1 package (14 ounces) Little Smokies
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions

1. Heat the oven to 425°F. Lightly grease a large rimmed sheet pan or line it with parchment paper.
2. Whisk together the olive oil, balsamic vinegar, garlic powder, salt, and black pepper in a small bowl.
3. Place the sweet potato pieces on the sheet pan. Pour about 80% of the glaze over them and toss until evenly coated.
4. Arrange the sweet potatoes in a single layer. Roast for 15 to 20 minutes, until they begin to soften and brown on the bottom.
5. While the sweet potatoes roast, toss the broccoli with the remaining glaze.
6. Remove the pan from the oven and turn the sweet potatoes with a spatula. Add the Little Smokies and broccoli, spreading everything into an even layer.
7. Return the pan to the oven and roast for 10 to 15 minutes, until the broccoli is tender with browned edges, the sweet potatoes are fully tender, and the Little Smokies are heated through.

Notes

• Cut the sweet potatoes into evenly sized pieces so they cook at the same rate.
• Leave some space between the ingredients when possible so they roast instead of steam.
• The ingredient quantities were standardized from the remembered recipe and can be adjusted after the next family test.