Roasted Broccoli and Sweet Potatoes

Roasted Broccoli and Sweet Potatoes is a side dish my husband and kids absolutely adore, and that’s saying something for a pan full of vegetables. The sweet potatoes turn soft and sweet, and the broccoli gets those crispy edges everybody fights over.

You toss cubed sweet potatoes and broccoli florets with olive oil, garlic powder, thyme, oregano and smoked paprika, then roast it all on two sheet pans at 425°F. Chop the veggies ahead of time and it comes together fast on a busy night.

Why You’ll Love This Recipe

There are just SO many reasons to love Roasted Broccoli and Sweet Potatoes. First, it’s a healthy dish full of vegetables. Sweet potatoes and broccoli florets are both considered superfoods, and are rich in vitamin C, lots of fiber, and healthy fats. This wonderful side dish offers a tasty boost to your immune system.

It’s also easy to change up. It can be served as a main dish, a side dish, or even used in a buddha bowl or power bowl. The combination of extra virgin olive oil, garlic powder, and a variety of dried herbs adds a savory flavor that complements the natural sweetness of the vegetables.

Also, my Roasted Broccoli and Sweet Potatoes is an easy recipe to prepare, especially if you prep ahead of time. With just a few simple ingredients and minimal prep work, you can have a delicious meal ready in no time. Sheet pan meals are perfect for busy weeknights when you want something quick and satisfying.

How to Make Roasted Broccoli and Sweet Potatoes

Making Roasted Broccoli and Sweet Potatoes is a straightforward process that involves a few simple steps. By following the instructions below, you’ll have a delicious and nutritious dish ready to serve. You can scroll down to the recipe card for a full list of ingredients and instructions.

Ingredients

• 2 large sweet potatoes, cubed into 1/2″ pieces
• 2 large heads broccoli, chopped into small florets
• 3 tablespoons olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 3/4 teaspoon garlic powder
• 1/2 teaspoon dry thyme
• 1/2 teaspoon dry oregano
• 1/2 teaspoon smoked paprika

Step-by-Step Instructions

Step One: Preheat your oven to 425 degrees F. This high oven temperature ensures that the vegetables roast evenly and develop a nice, caramelized exterior.

Step Two: Prepare the vegetables. Cube the sweet potatoes into small, 1/2″ pieces. This size helps them cook evenly and ensures they become tender during the roasting process. Chop the broccoli into small florets.

Step Three: In a large bowl, combine the cubed sweet potatoes and chopped broccoli. Drizzle the olive oil over the vegetables. Add the garlic powder, salt, black pepper, dry thyme, dry oregano, and smoked paprika. Toss everything together until the vegetables are evenly coated with the oil and seasoning.

Step Four: Spread the seasoned vegetables in a single layer on two nonstick baking sheets. If you prefer, you can line the baking sheets with parchment paper to prevent sticking and make cleanup easier.

Step Five: Roast veggies in the preheated oven for about 30 minutes or until the sweet potatoes are fork-tender and the broccoli is tender-crisp. For even cooking, switch the positions of the baking sheets halfway through the cooking time.

Substitutions and Variations

This Roasted Broccoli and Sweet Potato recipe is a flexible dish that can be easily adapted to suit your preferences or what you have on hand. Here are some ideas:

• Add Protein: Incorporate leftover holiday turkey, ham, or any cooked protein to turn this dish into a more substantial main course.
• Different Vegetables: Substitute or add other vegetables like bell peppers, red onion, or cauliflower for a different flavor.
• Herb Variations: Experiment with different dried herbs and spice blends to customize the seasoning. Fresh dill, fresh lime, or a touch of balsamic glaze can also add a unique twist.
• Oil Choices: While olive oil is a great option, you can also use avocado oil or grapeseed oil for roasting the vegetables.

Best Tips

To ensure your Roasted Broccoli and Sweet Potatoes turn out perfectly every time, consider these helpful tips:

• Uniform Size: Cut the sweet potatoes into uniform small cubes to ensure they cook evenly and finish at the same time as the broccoli. While it’s okay if your broccoli is still tender-crisp, you want your roasted sweet potatoes to be nice and soft, so this small size is important.
• Dry Vegetables: Pat the vegetables dry with a paper towel before tossing them with oil and seasoning. Removing excess moisture helps them roast rather than steam.
• Avoid Overcrowding: Spread the vegetables in a single layer on the baking sheets. Overcrowding can lead to steaming instead of roasting, resulting in less crispy vegetables. For this recipe, you really want to use the two sheet pans. If you want to half the recipe, you can do so, and utilize just one large baking sheet.
• Switch Rack Positions: Halfway through the cooking time, switch the positions of the baking sheets. This helps the vegetables cook evenly and achieve a uniform texture.
• Check for Doneness: The cooking time may vary depending on the size of your vegetable pieces and your oven. Check the sweet potatoes for doneness by piercing them with a fork. They should be tender all the way through.

Storage Instructions

If you have leftovers or want to prepare this dish ahead of time for meal prep, storing Roasted Broccoli and Sweet Potatoes is super easy:

• Refrigerate: Allow the vegetables to cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 4 days.
• Reheat: To reheat your roasted broccoli and sweet potatoes, spread the vegetables in a single layer on a large baking sheet and warm them in a 350 degrees F oven until heated through. Alternatively, you can reheat them in the microwave, but this may result in less crispy vegetables.
• Freeze: If you want to freeze the roasted vegetables, let them cool completely and then place them in a freezer-safe container or bag. They can be frozen for up to 3 months. Thaw in the refrigerator before reheating.

Frequently Asked Questions

Q: Can I use other vegetables in this recipe?

A: Yes, you can easily substitute or add other vegetables like bell peppers, red onion, or cauliflower. Just ensure all vegetables are cut into small pieces to cook evenly. One of the best things about this recipe is how easy it is to change up!

Q: How do I prevent the vegetables from sticking to the baking sheet?

A: If you’re not using non-stick baking sheets, or just want easier cleanup, you can use parchment paper. Tossing the vegetables in enough oil also keeps them from sticking.

Q: Can I make this recipe ahead of time?

A: Yes, Roasted Broccoli and Sweet Potatoes is great for meal prep. You can make it ahead of time and store it in the refrigerator for up to 4 days. Reheat before serving.

Q: What can I serve with Roasted Broccoli and Sweet Potatoes?

A: This dish pairs well with a variety of main dishes such as grilled chicken, steak, or fish. It also works wonderfully in a grain bowl or as part of a buddha bowl.

Q: How do I ensure the sweet potatoes cook through?

A: Cutting the sweet potatoes into small, uniform cubes ensures they cook through within the given time. Spreading them out in a single layer on the baking sheet helps them roast evenly. Again, over-crowding is your enemy when it comes to sheet pan meals.

Q: Can I use fresh herbs instead of dried?

A: Yes, fresh herbs can be used. Just remember that fresh herbs are typically more potent than dried, so you may need to adjust the quantities accordingly. You can also use fresh garlic if you prefer that over garlic powder!

Q: What’s the best way to achieve a crispy texture?

A: To achieve a crispy texture, make sure the vegetables are dry before roasting, don’t overcrowd the baking sheet, and roast at a high oven temperature (425 degrees F).

Roasted Broccoli and Sweet Potatoes is a delicious side dish that my husband and kids absolutely adore.

With its nutritious ingredients and simple preparation, it’s a great addition to your regular meal routine. Serve it as a weeknight side, or use it in power bowls for meal prep. Hope you love it!

More Veggie Sides

• Canned Green Beans Recipe
• Cinnamon Glazed Carrots
• Yam Casserole
• Crock Pot Green Bean Casserole