There’s something so satisfying about a dish that’s simple, vibrant, and packed with flavor—and that’s exactly what roasted broccoli and sweet potatoes deliver. Whether you’re hosting friends, preparing a cozy family dinner, or looking for a healthful addition to your plate, this recipe balances sweet, savory, crunchy, and tender in one sheet pan. Best of all, it’s easy enough for weeknight cooking, yet impressive enough for guests.
Why You’ll Love This Side Dish
- Minimal prep, maximum impact — Just chop, season, roast. The oven does the hard work.
- Colorful & nutritious — Sweet potatoes bring beta-carotene and a natural sweetness; broccoli adds fiber, vitamins, and that wonderful green contrast.
- Flexible & forgiving — You can adjust spices, cheese, herbs; make it vegan; swap vegetables if needed.
- Great for leftovers — Keeps well in the fridge, makes a tasty addition to bowls or salads.
Ingredients
Here’s what you’ll need (adjust quantities for your serving size):
- Sweet potatoes — peeled, cut into ~¾–1 inch cubes
- Broccoli florets — roughly bite-size, slightly larger than potato cubes for texture contrast
- Olive oil (or alternative like avocado oil)
- Salt & pepper
- Garlic powder
- Paprika (sweet or smoked)
- Dried thyme
- Dried rosemary
- Red chili flakes (optional, for a bit of heat)
- Grated Parmesan cheese (or a vegan alternative)
- Lemon zest
- Fresh parsley (for garnish)
How to Make It
- Preheat & prep — Preheat oven to ~400°F (about 200°C). Line a baking sheet with parchment or lightly oil it.
- Chop vegetables — Cube sweet potatoes; break broccoli into florets. If you like broccoli softer, cut it smaller; for more crispness, keep larger.
- Season — Toss vegetables with olive oil, salt, pepper, garlic powder, paprika, thyme, rosemary, and red chili flakes (if using). Spread in one even layer so everything roasts, not steams.
- Roast — Bake for ~25‑35 minutes, stirring once halfway through. You want golden edges and tender sweet potatoes—not mush.
- Add cheese & herbs — Once veggies are roasted, sprinkle Parmesan on top and roast another few minutes until melted or slightly crispy. Finish with lemon zest and fresh parsley. Serve hot.
Variations & Substitutions
- Use vegan Parmesan or skip cheese entirely to make this dish vegan.
- Swap in carrots or regular potatoes in place of sweet potatoes.
- Try cauliflower or broccolini instead of broccoli.
- Change up herbs: fresh sage, thyme, or even rosemary alternatives work beautifully.
- Spice it up with extra chili flakes or a dash of cayenne.
Storage & Reheating
- Refrigeration: Store cooled leftovers in an airtight container for up to 3‑5 days.
- Freezer: Freeze for up to ~4 months.
- Reheat: Oven or air fryer methods bring back crispness; microwave works in a pinch but softens texture.
Tips for Best Results
- Don’t overcrowd the baking sheet. Vegetables need room to roast properly.
- Stir only once or twice to avoid breaking up sweet potatoes too much.
- If broccoli and sweet potatoes finish at different times, start roasting sweet potatoes first, then add broccoli a little later.
Pairing & Serving Suggestions
This roasted broccoli and sweet potatoes side dish complements a wide range of mains. A few ideas:
- Grilled or baked fish (e.g. lemon herb salmon)
- Roasted chicken or turkey
- Plant‑based proteins like tofu steaks or chickpea patties
- Simple grain bowls — add a scoop of quinoa or brown rice alongside