BBQ beef and cheddar sweet potatoes

Instructions

1. 01

   Heat the oven to 425°F with a rack in the upper third. Coat a large rimmed sheet pan with 1 tablespoon olive oil.

2. 02

   Combine 1/3 cup low-sugar barbecue sauce, 1 tablespoon apple cider vinegar, 1 teaspoon smoked paprika into a smooth sauce. Break 1 1/4 pounds lean ground beef into rough pieces and season with half of 1 teaspoon kosher salt and black pepper. Toss 12 ounces broccoli florets and 1 red onion, thinly sliced and 4 medium sweet potatoes, halved lengthwise with the remaining 1 tablespoon olive oil, the remaining salt, and pepper on the pan. Add the seasoned main ingredient without crowding.

3. 03

   Roast, turning the vegetables once, until the beef has no pink remaining and the potatoes are tender. Spoon a little sauce over the main ingredient after it leaves the oven; rest meat or fish for 3 minutes when applicable.

4. 04

   Keep the roasted base warm. Divide the base among four plates, add the roasted main and vegetables, and spoon over the remaining sauce. Finish BBQ beef and cheddar sweet potatoes with 1 cup shredded sharp cheddar.