Roasted Sweet Potato and Green Bean Medley

This vibrant dish combines the earthy sweetness of roasted sweet potatoes with the freshness of green beans and broccolini, all enhanced by the aromatic flavors of garlic, onion, and ripe tomatoes. It's a perfect balance of traditional roasting techniques and modern vegetable medley creativity, making it both visually appealing and delicious. This recipe is vegetarian, gluten-free, and packed with nutrients.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 cup green beans, trimmed
• 1 bunch broccolini, trimmed
• 1 large onion, sliced
• 3 cloves garlic, minced
• 2 medium tomatoes, diced
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar (optional)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the sweet potatoes with 2 tablespoons of olive oil, thyme, salt, and pepper.
3. Spread the sweet potatoes on a baking sheet in a single layer and roast for 20 minutes.
4. While the sweet potatoes are roasting, heat the remaining olive oil in a large skillet over medium heat.
5. Add the sliced onion and sauté for about 5 minutes until softened.
6. Stir in the minced garlic and cook for another minute until fragrant.
7. Add the green beans and broccolini to the skillet, and sauté for about 5-7 minutes until they are tender but still crisp.
8. Add the diced tomatoes and cook for another 2-3 minutes until heated through.
9. Once the sweet potatoes are done, combine them with the sautéed vegetables in the skillet.
10. Drizzle with balsamic vinegar if using, and toss gently to combine. Adjust seasoning if necessary.
11. Serve warm as a side dish or a light main course.