You’ll love this recipe for Perfectly Roasted Broccoli and Sweet Potatoes as they make a delicious healthy side dish and are seasoned to perfection!
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Okay you guys, meal prep just got a whole lot tastier with these roasted veggies! No seriously it did. Broccoli and sweet potatoes are hands down my favorite thing to make when meal prepping for the week because they’re so easy to throw together and can be seasoned in so many different ways! Now that the New Year has officially started I wanted to share some healthy options that are great for those busy work weeks when you don’t have much time to plan healthy dinner or lunches.
One thing I love about roasting veggies is that they can be super versatile and you can easily mix things up so you don’t feel like you’re making the same old thing over and over again. For instance, try different seasonings and throw together different veggies such as asparagus, squash, peppers, onions, potatoes, etc. You really can’t go wrong, just make sure to follow the basic method of roasting! This particular recipe for one pan roasted broccoli and sweet potatoes is literally my go-to side dish almost every week and you will just LOVE the seasoning! I like to throw these veggies in power bowls for lunches with grains and added protein, they make an easy side for quick healthy dinners alongside chicken or steak and I must say they taste pretty darn good heated up as leftovers too!
There are so many ways you can season your broccoli and sweet potatoes too. The easiest foolproof way is simply using olive oil along with a sprinkle of sea salt and cracked pepper, but we LOVE some spice in our house so I wanted to share with you the seasoning blend I always use for my veggies! It’s a mixture of garlic, paprika, oregano, thyme and cayenne pepper along with some salt and pepper. I’m such a fan of this savory/spicy combo as it compliments almost everything that I cook. I almost always make a ton of it all at once and store it in a little jar for multiple uses as it tastes great on chicken too!
To roast the veggies all you need is a basic non-stick baking sheet or roasting pan, a little olive oil and your seasonings. That’s it! If you don’t have a non-stick baking sheet then you can just use some parchment paper. Make sure to cut your veggies the same length and thickness so that they all cook evenly then toss them with a little olive oil – just enough to coat, but not so much that you have excess at the bottom of the bowl. Then add about a tablespoon of your seasoning, mix well and arrange on your pan making sure to give the veggies their space! Crowding them will only cause them to steam rather than roast so feel free to use two pans if-needed. Also make sure to cut your sweet potatoes into smaller chunks when roasting with broccoli so that they cook faster. You could always add your broccoli later in the roasting process too and cook your sweet potatoes 20 minutes longer if you like them more crispy – completely up to you!
Enjoy and happy meal prepping!!
Perfectly Roasted Broccoli and Sweet Potatoes
Ingredients
- 2 large sweet potatoes, peeled and diced (about 8 cups)
- 2 large heads broccoli, chopped (about 8 cups)
- 2 to 3 Tbsp olive oil
For the seasoning mixture:
- 3/4 tsp. smoked paprika
- 1/2 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. cayenne pepper
- 1/4 tsp. dried oregano
- 1/4 tsp. dried thyme
- 1/2 tsp. salt
- 1/4 tsp. black pepper
Instructions
- Preheat oven to 425 degrees F and mix together seasonings.
- In a large bowl, mix together chopped veggies with olive oil and seasoning mixture, tossing well to evenly coat.
- Transfer veggies onto two non-stick baking sheets or roasting pans and roast in the oven for 30 minutes, tossing vegetables once halfway through. Sweet potatoes should be fork tender and broccoli nice and crisp. Serve immediately and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This has now become one of our weekly staples. I usually double the recipe so it serves both me and my partner. Love to mix it up too! Today I made it with sweet potatoes, yams, and japanese yams (the purple ones) and then instead of just broccoli I did a mixture of broccoli, cauliflower and romanesco!
Hi Kelly
This is a yummy looking recipe! Can’t wait to try it out.
Quick question: Under the nutritional information, when you split out the fat and saturated fat, does the fat show the total fat content including saturated fat or is it excluding saturated fat?
Same for carbs and sugar – does the carb already include the sugar content or have you split them out?
Thanks!
Yes the fat content is total fat and hasn’t excluded the saturated fat, same with the carbs – it still includes the sugar content and nothing has been split out 🙂
I use a combination of sweet potatoes and butternut squash just to change it up.
This looks so yummy! Do you think the spices would still taste good with brussel sprouts instead of broccoli? Or should I stick to broccoli?
Absolutely! 🙂
You use 8 cups of veggies and come up with 4 servings??? I like veggies but I have my limits.
Haha the veggies shrink up when roasted so you only get about a cup and a half of veggies in one serving 🙂
I added a couple cut up chicken breasts to this and it was awesome!
Made this tonight…it was sooooo good!! I happened to have all the ingredients…yum! The sea salt really took the sweet potatoes to the next level!!
This was so yummy! Definitely has some heat to it, especially when heated up again for leftovers. Will be making again. Thanks for sharing your recipe!
If I wanted to substitute cauliflower instead of broccoli would I have to change anything?
Nope! Broccoli and cauliflower cook about the same in my opinion 🙂
Hi!!!!
I looooove this recipe! I´m such a fan of sweet potato, but I usually cook the broccoli separated from the sweet potato, so this should be fun to try out! I would definitely put it on my meal prep for this month!
We also have a post of meal prep in our blog, if you want to check it out:
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Kisses,
Nat, Joha & Adri
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