These Perfectly Roasted Broccoli and Sweet Potatoes are tossed with olive oil and a delicious smoky seasoning blend, then roasted until tender with crispy, caramelized edges. An easy, healthy side dish that goes with just about everything and is perfect for meal prep!
Roasted broccoli and sweet potatoes are one of my favorite easy side dishes because they’re simple, flavorful and pair well with just about any meal. The sweet potatoes get tender and caramelized while the broccoli develops those delicious crispy edges we all love.
The secret is cutting the sweet potatoes into small, even pieces so they cook in the same amount of time as the broccoli and giving the vegetables plenty of room on the baking sheet. Everything gets tossed with olive oil and my favorite smoky seasoning blend made with paprika, garlic, oregano, thyme and a little cayenne for the perfect amount of flavor.
I also love making a big batch for meal prep! Add these roasted veggies to grain bowls and salads throughout the week or serve them alongside chicken, salmon or your favorite protein for an easy dinner.
Why You’ll Love This
- Easy to make – everything roasts together on sheet pans for an easy side dish with minimal prep.
- So much flavor – a smoky, savory seasoning blend gives these simple roasted vegetables tons of flavor with just a hint of heat.
- Perfect texture – the sweet potatoes become tender and caramelized while the broccoli gets deliciously crispy around the edges.
- Healthy side dish – a simple way to add colorful, nutrient-rich vegetables to just about any meal.
- Great for meal prep – make a batch at the beginning of the week and add the roasted veggies to bowls, salads and quick lunches.
Ingredients You’ll Need
- sweet potatoes – peel and cut them into small, even pieces so they cook at the same rate as the broccoli.
- broccoli – cut two large heads of broccoli into similar-sized florets for even roasting.
- olive oil – helps the vegetables caramelize and get those delicious crispy edges.
- seasonings – a flavorful blend of smoked paprika, garlic powder, onion powder, cayenne, oregano, thyme, salt and black pepper gives these roasted vegetables their signature flavor.
How to Roast Broccoli and Sweet Potatoes
- Prep the vegetables. Peel and cut the sweet potatoes into small, even pieces and chop the broccoli into florets. Since sweet potatoes take longer to cook, make sure the pieces are fairly small so everything finishes roasting at the same time.
- Season everything. Add the broccoli and sweet potatoes to a large bowl and toss with olive oil. Mix the seasonings together, sprinkle over the vegetables and toss until everything is evenly coated.
- Spread onto baking sheets. Arrange the vegetables in a single layer on two baking sheets, leaving plenty of room between them. Avoid overcrowding the pans or the vegetables will steam instead of roast.
- Roast. Bake at 425°F for about 30 minutes, tossing halfway through, until the sweet potatoes are fork-tender and caramelized and the broccoli is crisp around the edges.
- Serve. Enjoy immediately while the vegetables are hot and crispy, or let them cool and store for meal prep.
Tips for Perfectly Roasted Vegetables
- Cut the sweet potatoes small – aim for roughly ½-inch pieces so they cook through in the same amount of time as the broccoli.
- Don’t overcrowd the pan – giving the vegetables plenty of space allows the edges to caramelize and crisp instead of steam.
- Use two baking sheets – it may seem easier to squeeze everything onto one pan, but two pans give you much better roasted texture.
- Cut everything evenly – similar-sized pieces will cook more evenly.
- Toss halfway through – this helps the broccoli and sweet potatoes brown on multiple sides.
- Adjust the heat – the cayenne adds a little kick, so feel free to reduce it or leave it out for a milder version.
What to Serve with Roasted Broccoli and Sweet Potatoes
These roasted veggies are incredibly versatile and make an easy side dish for just about any protein. Serve them alongside my sheet pan maple dijon glazed salmon, ginger maple chicken, or your favorite grilled chicken for a simple weeknight dinner.
They’re also delicious added to grain bowls with quinoa or brown rice, tossed into salads or paired with eggs for breakfast. I especially love making a batch during meal prep so I have an easy vegetable ready to add to meals throughout the week.
Frequently Asked Questions
Yes! The key is cutting the sweet potatoes into small pieces so they cook in roughly the same amount of time as the broccoli. I recommend cutting the sweet potatoes into about ½-inch pieces and spreading everything out between two baking sheets.
Overcrowding the pan is usually the culprit. When vegetables are packed too closely together, they release moisture and steam instead of roast. Spread the broccoli and sweet potatoes in a single layer with plenty of room between them and use two pans if needed.
No, peeling the sweet potatoes is optional. I typically peel them for this recipe, but you can leave the skin on if you prefer. Just scrub and dry the sweet potatoes well before cutting them.
Absolutely. These vegetables are great for meal prep and will keep in the refrigerator for up to 4 days. Reheat them in the oven or air fryer when possible to bring back some of those crispy roasted edges.
More Healthy Side Dishes
- Balsamic Roasted Brussels Sprouts
- Maple Glazed Butternut Squash and Brussels Sprouts
- Healthy Mashed Potatoes
- Healthy Sweet Potato Casserole
- Pomegranate Glazed Brussels Sprouts
Hope you all enjoy these Perfectly Roasted Broccoli and Sweet Potatoes! If you love this recipe as much as we do, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!
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, toss the chopped broccoli and sweet potatoes with olive oil. Sprinkle the entire seasoning mixture over the vegetables and toss well until evenly coated.
- Transfer veggies onto two large 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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made this with Tuna in the oven and my mouth is singing!!!!!! The seasoning on the veggies is absolutely delicious!!!!So happy I came across this.
So glad you loved this recipe Beth! 😊
I turn to this recipe at least twice a month. The spice combination is on point! My family and I love it.
I really enjoyed this recipe! I love broccoli and sweet potatoes but I have never made a savory sweet potato dish before. I thought everything paired really nicely and overall it was an easy meal to prepare! I ate it for lunch during the week and it kept me full the entire afternoon. Thank you so much for sharing this delicious recipe! 🙂
I absolutely loved this recipe! The seasonings were so perfect, and it was so easy to prepare. I usually just steam my broccoli but you’ve convinced me I need to shake up my broccoli game. Thanks so much for sharing!
This sweet potato and broccoli combo is awesome.
Made this las t night along side salmon. So delicious, and the spice mix really amps up the flavor of these veggies. Great recipe! Will definitely be making it again, and again.
hello! Thank you for this recipe! Would like to make a suggestion to include the using a tablespoon of the seasoning mix in the recipe steps. I went directly to the recipe and followed it as stated – hence used all my seasoning when it stated to add seasoning to veggie’s and old. A very spicy roast I had!
The vegetables are Indeed perfectly cooked. The broccoli has crispy edges which I never had before. Interesting. Cut the potatoes small, 1/2 inch square no more, and they will cook in the same time as the broccoli. Seasoning is mildly spicy.
It’s a 5-star recipe…one I’ve already used several times. (I didn’t see where to indicate stars.)
Easy and Tasty! The seasoning mix will work well with a variety of vegetables and chicken. Be sure to keep an eye on the roasting while you get a feel for your oven as well as the appropriate size of the sweet potatoes and broccoli.