Time: 40 minutes
Kid Tweak: Substitute baby carrots for the broccolini.
Serve with Roasted Sweet Potatoes and Broccolini: Preheat oven to 425°. Combine 1 tablespoon extra-virgin olive oil, 2 teaspoons chopped fresh thyme, ¼ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, and 1 pound thinly sliced peeled sweet potatoes in a large bowl, tossing to coat sweet potatoes evenly. Place sweet potatoes on a jelly-roll pan, and bake at 425° for 16 minutes. Combine 1 tablespoon extra-virgin olive oil, ¼ teaspoon kosher salt, ¼ teaspoon crushed red pepper, and 6 ounces trimmed Broccolini or broccoli spears in a bowl, tossing to coat Broccolini evenly. Remove sweet potatoes from oven, and stir. Arrange Broccolini on baking sheet with sweet potatoes; bake at 425° for 12 minutes or until Broccolini is crisp-tender and sweet potatoes are fork-tender. CALORIES 138; FAT 6.8g (sat 1g); SODIUM 290mg
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