These roasted broccoli and sweet potatoes are perfectly seasoned and make a simple, healthy side dish you’ll want to make again and again.
If you meal prep, this recipe will quickly become a favorite. Roasted broccoli and sweet potatoes are easy to prepare, store well, and can be flavored in many ways. They’re a great option for busy weeks when you need healthy lunches or quick dinners without much planning. I often roast a big batch on Sunday and use it in grain bowls, alongside chicken or steak, or simply reheat it for an effortless side.
Roasted vegetables are incredibly versatile. Swap in asparagus, squash, bell peppers, onions, or regular potatoes when you want variety, and change the seasoning to keep meals interesting. The technique is the same: cut vegetables uniformly, coat lightly with oil and seasoning, and spread them on the pan so they roast instead of steam. This one-pan combination of broccoli and sweet potatoes is a reliable go-to because the flavors and texture hold up well as leftovers.
For a super simple seasoning, olive oil with sea salt and cracked pepper works perfectly. If you prefer bolder flavors, try the blend I use most often: smoked paprika, garlic powder, onion powder, cayenne, dried oregano, dried thyme, salt, and black pepper. I love this savory-spicy mix — it complements vegetables and proteins alike, and I keep a jar of it on hand for quick use.
To roast, you’ll need a non-stick baking sheet or roasting pan (parchment paper works if you don’t have non-stick). Cut the sweet potatoes and broccoli into pieces of similar size so they cook evenly. Toss the vegetables with just enough olive oil to coat them, then add about a tablespoon of the seasoning mixture and toss again. Spread the vegetables in a single layer with space between pieces — crowding leads to steaming instead of roasting, so use two pans if necessary. Because sweet potatoes take a bit longer to soften than broccoli, either cut them smaller or add broccoli to the oven later; you can roast the sweet potatoes for 20 minutes before adding the broccoli if you like them more caramelized.
Enjoy these roasted veggies warm or chilled as part of meal prep. They’re nutritious, flavorful, and adaptable to many meals.
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
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Preheat the oven to 425°F (220°C) and combine the seasoning ingredients in a small bowl.
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In a large bowl, toss the diced sweet potatoes and chopped broccoli with the olive oil and the seasoning mixture until the vegetables are evenly coated.
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Spread the vegetables in a single layer on one or two non-stick baking sheets or roasting pans, leaving space between pieces. Roast for about 30 minutes, turning once halfway through, until sweet potatoes are tender and broccoli is crisp-tender. Serve immediately.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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