Ingredients
4 cups cubed peeled sweet potatoes (about 2 large)2 medium sweet red peppers, sliced6 fresh thyme sprigs7 teaspoons olive oil, divided4 cups fresh broccoli florets1/2 cup crumbled feta cheese2 tablespoons sunflower kernels2 tablespoons cider vinegar1/2 teaspoon salt1/4 teaspoon pepper
Preparation
Preheat oven to 400°. Place the sweet potatoes, red peppers and thyme in a greased 15x10x1-in. baking pan. Drizzle with 3 teaspoons oil. Bake, uncovered, until potatoes are tender, 30-45 minutes, stirring once. Cool; discard thyme sprigs.
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.
In a large bowl, combine roasted vegetables, broccoli, cheese and sunflower kernels. In a small bowl, whisk vinegar, salt, pepper and remaining 4 teaspoons oil. Pour over vegetable mixture and gently toss to coat.
