BHA & BHT Free Pesto-Walnut Sardines with Sweet Potatoes & Kale Sheet-Pan Dinner
Total time50 min
Prep time20 min
Cook time30 min
4.7(18)
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Learn more →Ingredients
4 servings
For the sheet pan
- 2 medium sweet potatoes (about 1.5 lb total), peeled and cut into ¾-inch cubes
- 3 tbsp extra-virgin olive oil, divided
- ½ tsp fine sea salt, divided
- ¼ tsp black pepper
- ½ tsp smoked paprika
- 1 bunch (about 6 oz) lacinato kale, stems removed, leaves torn into large pieces
- 2 cans (4.375 oz each) sardines in olive oil, drained
For the walnut pesto
- 2 cups fresh basil leaves, loosely packed
- ½ cup raw walnuts
- 2 cloves garlic, peeled
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- ¼ tsp fine sea salt
- ¼ tsp red pepper flakes (optional)
For serving
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line an 18×13-inch rimmed sheet pan with parchment paper.
- 2
Toss the sweet potato cubes with 2 tbsp of the olive oil, 1/4 tsp of the salt, the black pepper, and the smoked paprika directly on the sheet pan until evenly coated. Spread in a single layer. Roast for 18 minutes, until the edges are beginning to turn golden.
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