Crisp-tender broccoli florets, charred to perfection, complement the caramelized sweetness of roasted sweet potatoes. Seasoned quite simply with olive oil, salt, and pepper, this pairing offers a delightful medley of textures and tastes, creating a delicious side dish.
Want to make it even more impressive? Drizzle just a tiny bit of balsamic glaze over each serving. The combination is one that I simply can’t resist.
Roasted Broccoli and Sweet Potatoes
Broccoli and sweet potato work together well in this recipe as the vibrant fresh broccoli flavor and the mellow sweet potatoes balance each other beautifully. These are two of my favorite vegetables and I could eat either one roasted on a pretty much daily basis.
Combining the two vegetables in one easy sheet pan recipe? That’s such a win in my book, I’ll go ahead and admit that as soon as I tasted them together, I just portioned the whole recipe into a few containers for my lunches.
Roasting Broccoli and Sweet Potatoes
You’ll need the following ingredients for this recipe:
- sweet potatoes
- broccoli
- olive oil
- kosher salt
- freshly ground black pepper
- optional balsamic glaze
The list of ingredients is short and sweet and there are a couple of things to note. Pay attention to the size of the potato pieces for this recipe. If the pieces are much larger than ½-inch, the cooking time will be longer than outlined below.
White potatoes may be substituted for the sweet potatoes in this recipe. And fresh green beans may be substituted for the broccoli in this recipe. Both of those substitutions will work nicely without adjusting the cooking times.
Sweet Potato and Broccoli Recipe
Preheat oven to 425°F. Place the sweet potatoes on a large baking sheet and drizzle with 1 tablespoon of oil. Sprinkle with salt and pepper and toss well to coat.
Roast the potatoes for 25 minutes. While the potatoes are roasting, trim the broccoli into bite-size pieces and drizzle with olive oil. Season well with salt and pepper.
When the potatoes have been in the oven for about 25 minutes, use a spatula to stir them gently and flip them over. Add the broccoli to the baking sheet.
Stir to combine and spread everything across the baking sheet. Roast for an additional 15 minutes.
Remove from the oven, stir, and roast for an additional 10 minutes, if you prefer crispier vegetables.
The sweet potatoes should be slightly crisp on the outside and fork-tender, and the broccoli should be crisp and browned on the edges. Drizzle with balsamic glaze, if desired, and serve warm.
Roasted Sweet Potatoes and Broccoli
Fluffy sweet potatoes with crisp edges are tossed with crumbled bacon and drizzled with balsamic glaze to make these roasted sweet potato bites.
Cheesy, savory, and creamy with a toasted, buttery top broccoli gratin is about to become the most requested vegetable by your family.
Roasted Brussels sprouts and sweet potatoes with bacon combine savory, sweet, and smoky flavors perfectly. The crispy slightly caramelized Brussels sprouts and the tender sweet potatoes are enhanced by the salty notes of crispy bacon.
The first time I baked sweet potatoes in the air fryer it was a game-changer for me. Over the past couple of months, this has been my lunch at least once a week.
Irresistibly crispy and nutty sprouts are balanced with sweet and tender caramelized carrots in this recipe for roasted brussels sprouts and carrots.
And speaking of the air fryer, did you know you can roast frozen broccoli that way too? Nutty parmesan with classic salt and pepper makes for the most amazing air fryer frozen broccoli, crispy and ready to eat in very little time.
Roasted Broccoli and Sweet Potatoes
Ingredients
- 2 medium sweet potatoes peeled and chopped into ½-inch pieces, about 4 cups worth
- 2 tablespoons olive oil divided
- ¾ teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper adjust to taste
- 1 pound fresh broccoli cut into bite-size florets
- 2 tablespoons balsamic glaze OPTIONAL
Instructions
- Preheat oven to 425°F. Place the sweet potatoes on a large baking sheet and drizzle with 1 tablespoon of oil. Sprinkle with salt and pepper and toss well to coat.
- Roast the potatoes for 25 minutes. While the potatoes are roasting, trim the broccoli into bite-size pieces and drizzle with olive oil. Season well with salt and pepper.
- When the potatoes have been in the oven for about 25 minutes, use a spatula to stir them gently and flip them over. Add the broccoli to the baking sheet. Stir to combine and spread everything across the baking sheet. Roast for an additional 15 minutes.
- Remove from the oven, stir, and roast for an additional 10 minutes, if desired for crispier vegetables. The sweet potatoes should be slightly crisp on the outside and fork-tender, and the broccoli should be crisp and browned on the edges.
- Drizzle with balsamic glaze, if desired, and serve warm.
Notes
Nutrition
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