This Delicious Oven Roasted Sweet Potatoes & Broccoli Side Dish Recipe. Is Easy To Make. Its Healthy And Full Of Flavor & Perfect For Meal Prep. It Takes Just 30 Minutes To Make With 3 Ingredients And One Sheet Pan.
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Full Recipe Ingredients/Instructions are available in the recipe card at the bottom of the post. However you can find important tips/tricks in the post.
Most nights we default to roasted broccoli or roasted spicy brussel sprouts for a green veggie. But for variations we love adding sweet root vegetables like roasted broccoli with butternut squash as well as sweet potatoes.
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Ingredients
- Sweet Potatoes - cut into 1 inch cubes (Are are a healthy for you complex carbohydrate. Highly nutritious, a great source of fiber, vitamins and minerals and they aid in digestion and gut health).
- Broccoli - cut into florets (Are a complex carbohydrate. Nutrient-rich vegetable and is low glycemic).
- Olive Oil
- Salt & Pepper
See recipe card for quantities.
Variations
This broccoli and sweet potato recipe is easy to make and versatile. A great vegan and gluten-free vegetable side dish. Add any of the following to give the dish even more depth and flavors:
- Red Pepper Flakes
- Fresh Herbs - Rosemary, Parsley or Chives
- Fresh Lemon Juice
- Carrots
- Green Beans
- Red & Yellow Bell Peppers
Substitutions
- Potato - instead of sweet potatoes you can use butternut squash, carrots or white potatoes.
- Broccoli - instead of broccoli you can use cauliflower or broccolini (young broccoli that has smaller florets and longer, thin stalks).
FAQ
Yes, you can. No need to thaw. The secret to crispy and not mushy broccoli is high heat and not overcrowd your baking sheet
It should be bright and green. The trunk should be firm. If they have any yellow or brown spots, that's a sign your broccoli is starting to spoil. Broccoli shouldn’t have a bad order and no mold. Mold on broccoli will look like fuzzy white spots on the florets or black spots on the trunk.
Yes, you can. Both are heart vegetables. Potato are consider a root vegetable and broccoli a crocchi vegetable. Cut into similar sized pieces and place under the high heat of roasting they both cook perfectly.
Yes, in there natural state they do not contain any gluten and can be consumed by people with wheat sensitivity, allergies or Celiac disease. Beware of items like fries that can have a flour coating made from wheat.
Instructions
Preheat oven to 425 degrees.
Lined a baking sheet with parchment paper and set aside.
Prepare the broccoli. For this recipe we like to buy the broccoli crown. The stem, to us can be a little chewy. If we do have stem we freeze them for later use in our creamy Broccoli Soup.
Cut into small pieces. Place in colander and rinse.
Rinse,scrub and peel the sweet potatoes. Cut them into small bites size pieces.
Spread the broccoli and sweet potatoes on parchment lined baking sheet in an even layer.
Toss the veggies with olive oil, salt and pepper. Mix well.
Add to parchment lined baking sheet in an even layer.
Roast in oven for 15 minutes. Remove from oven and give a stir to make sure the broccoli and sweet potatoes are cooking evenly.
Cook for another 10 to 15 minutes until fork-tender and slightly golden.
Serve Warm and Enjoy.
Pairs Deliciously With These Meals
Hungry for more roasted vegetables? Try out this sweet and spicy roasted brussels sprouts recipe or our vegetable stuffed bell peppers.
Storage & Reheating
- To Store. Store in airtight container in refrigerator for 2 to 3 days.
- To Reheat. Rewarm leftovers in microwave or in oven at 350 until heated through.
📖 Recipe
Roasted Sweet Potatoes & Broccoli
If you love this recipe as much as we do, let us know with a 5-star rating!
Equipment
- 1 Rimmed Baking Sheet
Ingredients
- 1 pound Sweet Potatoes - peeled and cut into 1 inch cubes
- 1 pound Broccoli - cut into florets
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- ½ teaspoon Pepper
Instructions
- Preheat oven to 425 degrees.
- Line a rimmed baking sheet with parchment paper and set aside.
- Prepare the broccoli. For this recipe we like to buy the broccoli crown. The stem, to us can be a little chewy. If we do have stem we freeze them for later use in our creamy Broccoli Soup.1 pound Broccoli
- Cut into small pieces. Place in colander and rinse.
- Rinse, scrub and peel the sweet potatoes. Cut them into small bites size pieces.1 pound Sweet Potatoes
- Spread the broccoli and sweet potatoes on parchment lined baking sheet in an even layer.
- Toss the veggies with olive oil, salt and pepper. Mix well.3 tablespoons Olive oil, 1 teaspoon Salt, ½ teaspoon Pepper
- Add to parchment lined baking sheet in an even layer.
- Roast in oven for 15 minutes. Remove from oven and give a stir to make sure the broccoli and sweet potatoes are cooking evenly.
- Cook for another 10 to 15 minutes until fork-tender and slightly golden.
- Serve Warm and Enjoy.
Notes
- To Store. Store in airtight container in refrigerator for 2 to 3 days.
- To Reheat. Rewarm leftovers in microwave or in oven at 350 until heated through.
- Potato - instead of sweet potatoes you can use butternut squash, carrots or white potatoes.
- Broccoli - instead of broccoli you can use cauliflower or broccolini (young broccoli that has smaller florets and longer, thin stalks).
Nutrition
These nutritional figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.
If you give this Sheet Pan Roasted Broccoli and Sweet Potatoes recipe a try, let us know! Leave a comment, or take a picture and tag and us on Instagram at #thevgnway.
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The Vgn Way
Stacy Teagan
Good fast and easy
Charley Shoemaker
I used butternutsquash and it took a little longer but it was still good. I added sliced red and orange bell peppers. SO GOOD.