These Roasted Broccoli and Sweet Potatoes make a healthy side dish that comes together with minimum time and effort. The vegetables are packed with flavor and roasted up to perfection with a mix of dried spices, parmesan and a hint of lemon. Impressive enough for guests, but easy enough for a family weeknight meal.
This roasted sweet potato and broccoli make a great, healthy side dish for any dinner party or for the holidays. It is also easy and fast enough to make for weeknight dinners, all made in just one baking sheet, so minimal cleanup too! This side dish can also easily be made vegan.
More healthy side dishes that are made on just one baking sheet, check out these Roasted sweet potatoes and carrots or these Baked sweet potato slices.
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Ingredients
This sweet potatoes and roasted broccoli side dish is easy to make, all you need are just a few pantry ingredients, listed below.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Sweet potato, peeled and chopped in bite size pieces.
- Broccoli, washed and cut inorganic bite size florets, a little larger than the sweet potato pieces.
- Olive oil, or other oil of choice, avocado oil is another healthy alternative.
- Spices, salt, black pepper, paprika powder, dried thyme, dried rosemary, garlic powder and optional red chili flakes.
- Parmesan cheese, this will melt and go crunchy in the oven. A nice salty contrast to the sweet potatoes. I used freshly grated, but the ready shredded from the store works too.
- Lemon zest, for a little hint of citrus flavour that goes so well with the sweet potatoes.
- Parsley, optional, but a little chopped parsley tastes great as a topping.
See recipe card for quantities.
Instructions
This oven roasted sweet potatoes and broccoli recipe is really easy to make. Follow the instruction below with step-by-step photos. For the full written instructions, see the recipe card at the bottom.
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- Step 1: Peel the sweet potato and cut into about ¾ – 1 inch cubes. Cut the broccoli into bite size florets.
- Step 2: Place the vegetables on a baking sheet. Drizzle with the olive oil, sprinkle over the salt, garlic powder, ground black pepper and optional chili flakes and stir well. Spread out in an even layer.
- Step 3: Roast the vegetables in the oven, stirring half way through. The vegetables are done when they are starting to turn golden brown and fork tender, but not mushy.
- Step 4: Grate some lemon zest over the roasted sweet potato and broccoli and top with some parsley.
Serve immediately and enjoy!
Hint: I like the broccoli to still have a little bite to it after it is roasted. Therefore I suggest to cut it in large, bitesize florets. If you like the broccoli a little softer, cut it the same size as the sweet potatoes. Check them when they are done to your liking.
For more side dish recipes, check out this Sweet potato quinoa salad or this Roasted Potatoes and Broccoli.
Substitutions and Variations
- Spices – Adjust them to your liking. If you like it spicy, add a little extra chilli or cayenne pepper.
- Vegan – To make this dish vegan, use vegan parmesan or omit the cheese all together.
- Sweet potatoes – they can also be exchanged for carrots or normal potatoes. Also see this Roasted Potatoes and Broccoli recipe.
- Herbs – These oven roasted winter vegetables have been topped with chopped parsley, but fresh herbs like sage or thyme also tastes great.
- Oil – Instead of olive oil, avocado oil is a great alternative or butter also works. sweet potato brussel sprouts sheet pan.
- Broccoli – instead of broccoli, you can also use broccolini (tenderstem broccoli) or cauliflower.
- Cheese – Instead of grated parmesan cheese, add some crumbled feta cheese or goats cheese for a salty and tangy flavour that goes so well with the sweet potatoes.
For another roasted side dish, try these Roasted sweet potatoes and Brussels sprouts, Crispy green beans or this easy and fast Roasted Tenderstem Broccoli.
Storage
Cool down any leftover roasted sweet potatoes and broccoli fast and then place them in an airtight container or ziplock bag and store them in the fridge. They will last for 3-5 days in the fridge. The roasted vegetables can also be frozen for about 4 months.
These leftovers can also be added to this Sweet potato quinoa salad instead of the roasted sweet pietas and red pepper that is in the recipe.
Reheating instructions
In the air fryer:
If you have an air fryer this a really easy way to reheat smaller amounts of leftover Broccoli and sweet potatoes. They will get a little crispy again, just be careful not to burn the parmesan cheese topping. Preheat the air fryer to 180ºC (350ºF). Place the veggies in the fryer basket and reheat for about five minutes or until piping hot. Shake the basket once or twice while they reheat.
In the oven:
This is a great way to reheat a large amount of leftovers that will also give them a crispy exterior again after being stored. Preheat the oven to 400ºF (200ºC) and place the roasted vegetables in an even layer on a baking tray. Bake for 8-12 minutes or until piping hot and crispy. Stirring the potatoes once so all the sides gets crispy and be careful not to burn the parmesan cheese. You can also top with a little extra cheese if you like.
In the microwave:
This is the easiest the fastest way of reheating leftovers. But the vegetables won’t be as crispy as with the air fryer or oven. Place the Broccoli and sweet potatoes on a microwave-safe plate. Microwave on high in 30-second intervals until piping hot and heated through. Be careful not to microwave the veggies longer than necessary or they can become tough and chewy.
Top Tip
Don’t stir the sweet potatoes and broccoli too much during their time in the oven, the sweet potatoes can easily break and become mushy instead of crispy. Stir the ones or twice and make sure the vegetables are in an even layer for those delicious crispy edges.
The broccoli will be crispy. If you like the broccoli less cooked, start by only roasting the sweet potato pieces for 10 minutes, then add the broccoli for the remainder of the cook time. You can also cut the sweet potatoes in smaller pieces to speed up the cook time and bake for a shorter amount of time. The vegetables are done when they are fork tender, but not mushy.
Side dish recipes
Looking for other recipes like this? Try these:
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These Roasted Broccoli and Sweet Potatoes make a healthy side dish that is super easy to make and packed with flavour. The vegetables are roasted up to perfection with a mix of dried spices, parmesan and a hint of lemon. Impressive enough for guests, but easy enough for a family weeknight meal.
- 1 ½ pound sweet potato, (1 large) peeled and cut in 1 inch cubes
- 1 pound broccoli, 1-2 bunches cut into florets
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika powder, sweet or smoked
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon ground black pepper
- ¼ teaspoon red chili flakes (optional)
- ¼ cups grated parmesan cheese
- zest of 1 small lemon
- chopped parsley
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Preheat the oven to 400°F (200C) and line a baking sheet with parchment paper or lightly grease with oil.
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Peel the sweet potato and cut into about ¾ – 1 inch cubes. Cut the broccoli into bite size florets, a little larger than the sweet potato pieces.
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Place the vegetables on the prepared baking sheet. Drizzle with the olive oil, sprinkle over the salt, garlic powder, ground black pepper and optional chili flakes and stir well. Spread out in an even layer.
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Roast the vegetables in the oven for about 25-35 minutes, stirring half way through. The vegetables are done when they are starting to turn golden brown and fork tender, but not mushy.
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Sprinkle the roasted vegetables with the grated parmesan and bake for another 4-5 minutes or until the cheese is melted.
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Grate some lemon zest over the roasted sweet potato and broccoli and top with some parsley. Serve immediately and enjoy!
Cool down any leftovers fast and then place them in an airtight container or ziplock bag. Store them in the fridge for 3-5 days. The roasted vegetables can also be frozen for about 4 months.
Connie
Can’t wait to try these recipes 😋
Helena
Thank you Connie!