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.