Description
Want a side dish that’s colorful, nutritious, and downright delicious? These Roasted Broccoli and Sweet Potatoes are your answer. Tossed in olive oil, garlic, and smoked paprika, they roast up with crispy edges and a tender bite—perfect for weeknight meals or as a standout holiday side. This easy recipe is packed with flavor, fiber, and essential nutrients, making it one of the best food ideas for a healthy snack, simple dinner, or vibrant veggie side. Whether you’re meal prepping or feeding a crowd, this easy recipe deserves a spot in your rotation of quick dinner and healthy veggie options.
Ingredients
2 cups broccoli florets
2 cups sweet potatoes cubed
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
0.5 teaspoon salt
0.25 teaspoon black pepper
Instructions
1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Chop broccoli into florets and sweet potatoes into 1-inch cubes.
3. Toss vegetables in olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
4. Spread on the baking sheet in a single layer.
5. Roast for 25–30 minutes, flipping halfway through.
6. Remove when sweet potatoes are tender and broccoli edges are crisp.
7. Serve hot, optionally with lemon zest, chili flakes, or grated parmesan.
Notes
This dish is best served immediately, but it stores well in the fridge for up to 4 days.
For added flavor, finish with a splash of lemon juice or a sprinkle of feta before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 170
- Sugar: 5g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg