Golden, crispy edges, tender centers, and a burst of savory-sweet flavor in every bite — this Roasted Broccoli and Sweet Potatoes dish is the perfect combination of comforting and healthy. Whether you’re looking for a colorful side dish, a hearty vegan meal, or just a way to jazz up your vegetable game, this recipe is here to deliver. The natural sweetness of the roasted sweet potatoes pairs beautifully with the slightly charred, nutty taste of the broccoli, creating a dish that’s as satisfying as it is nourishing.

What makes this recipe a weeknight favorite is how effortlessly it comes together. With just a few pantry staples and simple prep, you’ll have a vibrant, veggie-packed dish that works for quick lunches, easy dinners, or meal prep for the week. It’s gluten-free, dairy-free, and totally plant-based — but most importantly, it’s irresistibly delicious.

Ingredients for this Roasted Broccoli and Sweet Potatoes

2 medium sweet potatoes, peeled and cut into 1-inch cubes
1 large head of broccoli, cut into florets
2–3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon ground black pepper
¾ teaspoon sea salt
Optional: a pinch of chili flakes for heat or a squeeze of lemon juice before serving

Step 1: Prep the Veggies

Start by preheating your oven to 425°F (220°C). While the oven heats, peel and cube the sweet potatoes into evenly sized chunks — about 1 inch thick. Rinse the broccoli, dry it well (to avoid steaming), and cut it into bite-sized florets. If your broccoli stems are thick, you can also peel and slice them to avoid waste.

Step 2: Season Everything

Place the sweet potatoes and broccoli in a large mixing bowl. Drizzle them with olive oil, then sprinkle the garlic powder, smoked paprika, black pepper, and sea salt over the top. Toss everything thoroughly so each piece is evenly coated in oil and spices. Want a spicy kick? Add a pinch of chili flakes here.

Step 3: Roast to Perfection

Line a baking sheet with parchment paper or foil. Spread the vegetables out in a single layer, making sure there’s space between them for even roasting (use two pans if necessary). Place the tray in the preheated oven and roast for 25–30 minutes.

At around the 15-minute mark, stir or flip the veggies so they brown evenly. You’ll know they’re done when the sweet potatoes are fork-tender and slightly caramelized, and the broccoli has crispy, golden tips.

Step 4: Serve It Up

Once roasted, remove the tray from the oven and let the veggies cool slightly. Finish with a squeeze of fresh lemon juice or a sprinkle of fresh herbs like parsley or thyme, if desired. Serve warm as a side dish, toss them into a grain bowl, or enjoy them over greens with a tahini drizzle for a simple, hearty meal.

Storage Instructions

Leftovers? No problem! Roasted Broccoli and Sweet Potatoes store beautifully, making them ideal for meal prep.

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: You can freeze the roasted vegetables for up to 2 months, though the texture of broccoli may soften slightly upon thawing.
Reheating: For best results, reheat in the oven or toaster oven at 375°F (190°C) for 10–12 minutes to retain the crisp edges. Microwave reheating works too but may make them softer.

Estimated Nutrition (per serving, based on 4 servings)

Calories: 180
Protein: 4g
Carbohydrates: 28g
Dietary Fiber: 6g
Sugars: 6g
Fat: 7g
Saturated Fat: 1g
Sodium: 370mg
Vitamin A: 380% DV
Vitamin C: 140% DV
Iron: 8% DV

Note: Nutrition facts may vary slightly depending on portion size and exact ingredients used.

Frequently Asked Questions

What can I serve with roasted broccoli and sweet potatoes?

This dish pairs well with rice, quinoa, roasted chickpeas, grilled chicken, or as a topping for grain bowls and salads.

Can I use frozen broccoli?

Yes, but fresh broccoli gives better texture and browning. If using frozen, make sure to thaw and pat it dry first.

Do I need to peel the sweet potatoes?

Peeling is optional. The skin is nutritious and crisps up nicely when roasted — just scrub them clean before cutting.

How can I make this dish spicy?

Add cayenne pepper, chili flakes, or a drizzle of sriracha before serving for a spicy kick.

Is this dish suitable for a vegan or gluten-free diet?

Absolutely! It’s both vegan and naturally gluten-free.

Can I add other vegetables?

Yes! Carrots, cauliflower, red onion, or bell peppers make great additions.

Why are my vegetables soggy instead of crispy?

Overcrowding the pan can cause steaming instead of roasting. Spread them out well and roast at a high temperature.

Can I roast the broccoli and sweet potatoes at different times?

Yes, sweet potatoes may take slightly longer. You can start them first and add broccoli halfway through roasting if needed.

Roasted Broccoli and Sweet Potatoes

Author: Lorenzo Devereaux
Total Time: 28 minute
Yield: 4 servings

Print Recipe

Description

Looking for a vibrant and flavorful side dish or a healthy plant-based meal? This Roasted Broccoli and Sweet Potatoes recipe is exactly what you need. With its crispy edges, rich savory-sweet flavor, and perfectly tender texture, it hits every note of comfort and nourishment. It’s ideal for anyone seeking easy dinner ideas, a quick lunch, or delicious vegetable-packed food ideas.

This easy recipe is gluten-free, vegan, and incredibly satisfying — perfect for those nights when you want something hearty but wholesome. The natural sweetness of sweet potatoes is perfectly balanced by the slightly charred, nutty flavor of roasted broccoli, and all it takes are a few basic pantry spices to elevate the whole dish. Whether you’re in need of breakfast ideas, a healthy snack, or just a colorful way to enjoy your veggies, this dish is a guaranteed hit.

Ingredients

2 medium sweet potatoes, peeled and cubed

1 large head broccoli, cut into florets

2–3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

1/2 teaspoon ground black pepper

3/4 teaspoon sea salt

Optional: chili flakes or lemon juice for serving

Instructions

Preheat oven to 425°F (220°C).
Peel and cube the sweet potatoes; wash and cut the broccoli into florets.
Toss both vegetables with olive oil, garlic powder, paprika, pepper, and salt in a large bowl.
Spread evenly on a parchment-lined baking sheet.
Roast for 25–30 minutes, flipping halfway through, until sweet potatoes are tender and broccoli edges are crispy.
Remove from oven and optionally finish with lemon juice or chili flakes.
Serve warm or add to grain bowls, salads, or wraps.

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Category: Side Dish