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Roasted Broccoli and Sweet Potatoes

Roasted Broccoli and Sweet Potatoes

A vibrant and healthy dish combining tender, caramelized sweet potatoes with perfectly roasted broccoli florets. This quick and easy recipe is packed with flavor, nutritious goodness, and perfect for busy weeknights or as a versatile side or main dish.

  • Total Time: 30-35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Main Ingredients

  • 2 cups fresh broccoli florets (firm and vibrant green)
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Sea salt, to taste
  • Black pepper, to taste

Optional Garnishes and Additions

  • Fresh parsley or thyme, chopped (for finishing)
  • Red pepper flakes or cayenne (for a spicy twist)
  • Grated Parmesan or nutritional yeast (for a cheesy upgrade)
  • Balsamic glaze or tahini dressing (for a vegan glaze)
  • Fresh rosemary or oregano (alternative herbs)

Instructions

  1. Preheat and Prepare: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup to ensure crispiness and caramelization.
  2. Chop the Vegetables: Cut the broccoli into bite-sized florets. Peel and chop the sweet potatoes into evenly sized 1-inch cubes for consistent roasting.
  3. Season the Vegetables: In a large bowl, toss the broccoli and sweet potatoes with olive oil, garlic powder, smoked paprika, sea salt, and black pepper, making sure each piece is evenly coated.
  4. Arrange on Baking Sheet: Spread the vegetables in a single layer on the prepared baking sheet, giving them space to roast properly and avoid overcrowding.
  5. Roast Until Tender and Crisp: Roast in the preheated oven for 20-25 minutes, flipping halfway through for even cooking. The broccoli should have slightly charred, crisp edges, and the sweet potatoes should be creamy inside.
  6. Finish and Serve: Remove from the oven and sprinkle with fresh herbs if desired. Serve warm as a side dish or light meal.

Notes

  • Cut vegetables uniformly to ensure even cooking.
  • Keep the oven temperature high (425°F) for proper caramelization and crispiness.
  • Do not overcrowd the pan to avoid steaming instead of roasting.
  • Flip the vegetables halfway through cooking for even roasting.
  • Add fresh herbs only after roasting to preserve their flavor and potency.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze cooled leftovers by spreading on a tray first, then transferring to a freezer bag.
  • Reheat in a hot oven or toaster oven to maintain crispiness; avoid microwaving.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1/4 recipe
  • Calories: 150 kcal
  • Sugar: 6 g
  • Sodium: 150 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 4 g
  • Protein: 3 g
  • Cholesterol: 0 mg

Keywords: roasted broccoli, roasted sweet potatoes, healthy side dish, quick vegetable recipe, vegan, gluten free, easy weeknight dinner, vegetarian