Get ready to transform your ordinary weeknight dinner into a culinary masterpiece that will make your taste buds dance! This Sweet Potatoes and Greens with Honey Mustard Glaze is not just a recipe—it's a flavor explosion that combines the earthy sweetness of roasted sweet potatoes, the vibrant nutrition of mixed greens, and a tantalizing honey mustard glaze that will have everyone at the table asking for seconds. Whether you're a health-conscious foodie or simply someone who loves delicious, easy-to-make meals, this dish is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 medium sweet potatoes, cubed
- 4 cups mixed greens (kale, spinach, etc.)
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Begin by preheating your oven to 400°F (200°C). This will ensure that the sweet potatoes roast evenly and develop a nice caramelization.
- While the oven is heating, prepare the sweet potatoes. Wash and peel the sweet potatoes, then cut them into even-sized cubes, approximately 1 inch in size. This will help them cook uniformly.
- In a large bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper to taste. Make sure the sweet potatoes are evenly coated with the oil and seasoning.
- Spread the seasoned sweet potatoes in a single layer on a baking sheet. Place the baking sheet in the preheated oven and roast for about 20-25 minutes, or until the sweet potatoes are tender and golden brown. You may want to flip them halfway through cooking for even browning.
- While the sweet potatoes are roasting, prepare the honey mustard glaze. In a small bowl, whisk together the honey, Dijon mustard, and remaining 1 tablespoon of olive oil until well combined. Adjust the seasoning with salt and pepper to taste.
- In a large skillet, heat a small amount of olive oil over medium heat. Add the mixed greens to the skillet and sauté for about 2-3 minutes, just until they begin to wilt. You want them to remain vibrant and not overly cooked.
- Once the sweet potatoes are done roasting, remove them from the oven and add them directly to the skillet with the greens. Pour the honey mustard glaze over the sweet potatoes and greens, gently tossing everything together until well coated.
- Cook for an additional 1-2 minutes, allowing the glaze to warm through and coat the vegetables evenly. Remove from heat.
- Serve the sweet potatoes and greens warm, garnished with additional salt and pepper if desired. Enjoy your delicious Sweet Potatoes and Greens with Honey Mustard Glaze!
Tips
- Choose the Right Sweet Potatoes: Look for firm, smooth-skinned sweet potatoes without any bruises or soft spots. Orange or purple varieties both work wonderfully in this recipe.
- Cutting Technique Matters: Cut sweet potato cubes into uniform 1-inch pieces to ensure even roasting and consistent cooking.
- Don't Overcrowd the Baking Sheet: Spread sweet potatoes in a single layer with some space between them. This helps them roast and caramelize instead of steaming.
- Customize Your Greens: Feel free to mix and match your favorite greens like kale, spinach, Swiss chard, or collard greens for variety.
- Glaze Consistency: Whisk the honey mustard glaze thoroughly to create a smooth, even coating for your vegetables.
- Watch Your Greens: When sautéing, cook greens just until they begin to wilt to maintain their vibrant color and nutrient content.
- Make It Your Own: Add protein like grilled chicken or tofu, or sprinkle some toasted nuts for extra crunch and nutrition.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 4g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
