INGREDIENTS
4 cups
cubed peeled sweet potatoes (about 2 large)
2
medium sweet red peppers, sliced
6
fresh thyme sprigs
7 tsp
olive oil, divided
4 cups
fresh broccoli florets
1/2 cup
crumbled feta cheese
2 tbsp
sunflower kernels
2 tbsp
cider vinegar
1/2 tsp
salt
1/4 tsp
pepper