Description
This roasted broccoli and sweet potatoes dish is a perfect balance of savory and sweet. It’s easy to make, versatile enough for any meal, and packed with flavor thanks to simple seasoning and oven caramelization.
Ingredients
2 medium sweet potatoes
1 large head broccoli
3 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and black pepper to taste
Optional: pinch red pepper flakes or drizzle balsamic glaze
Instructions
1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Peel and cube sweet potatoes into 1-inch chunks. Cut broccoli into florets and pat dry.
3. Add both vegetables to a large bowl. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss well to coat.
4. Spread veggies in a single layer on the baking sheet.
5. Roast for 25–30 minutes, flipping halfway through, until edges are crisp and golden.
6. Optional: Finish with red pepper flakes or a balsamic glaze drizzle before serving.
Notes
Cut all veggies to similar sizes to ensure even cooking.
Pat broccoli dry thoroughly if using frozen, or it will steam instead of roast.
Leftovers reheat best in the oven or air fryer to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 6g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: roasted vegetables, healthy side dish, broccoli, sweet potatoes