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Roasted Broccoli and Sweet Potatoes

By Crissy Page•
Serves 6
Roasted Broccoli and Sweet Potatoes are tender, caramelized and seasoned with garlic, thyme and smoked paprika. An easy sheet pan side dish.
Prep 15 minutes
Cook 30 minutes
Total 45 minutes
Roasted Broccoli and Sweet Potatoes

Ingredients

  • 2 large sweet potatoes cubed in small, 1/2" pieces
  • 2 large heads broccoli chopped into small florets
  • 3 tablespoons olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ¾ teaspoon garlic powder
  • ½ teaspoon thyme dried
  • ½ teaspoon oregano dried
  • ½ teaspoon smoked paprika

Instructions

  • Pre-heat oven to 425 F.
  • Add cubed sweet potatoes and chopped broccoli to a medium bowl with oil, garlic powder, salt, pepper, and dried herbs. Toss to coat vegetables evenly.
  • Spread the cubed sweet potato and chopped broccoli on two nonstick baking sheets (or use parchment paper on baking sheets.)
  • Roast in the oven on the middle and bottom racks for 24-30 minutes or until potatoes are fork tender and broccoli is tender-crisp. Switch the location of the racks halfway through the cook time, and toss vegetables. Please note that you need to keep a close eye on your veggies, as oven temperatures can vary.

Notes

Cut them small: Cut the sweet potatoes into ½-inch pieces so they’re tender by the time the broccoli is done.
Don’t crowd the pans: Use two pans so the vegetables roast instead of steam.
Switch the pans: Swap the racks and toss the vegetables halfway through so everything browns evenly.
Storage: Keep leftovers covered in the fridge for up to 4 days. Reheat in the oven to crisp them back up.

Nutrition

Serving: 1serving | Calories: 203kcal | Carbohydrates: 31g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 297mg | Fiber: 7g | Sugar: 7g

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