Roasted Broccoli and Sweet Potatoes

close up of vegetables with balsamic glaze

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4 from 1 vote

Roasted Broccoli and Sweet Potatoes

Crisp-tender broccoli florets, charred to perfection, complement the caramelized sweetness of roasted sweet potatoes.

Prep Time20

Cook Time40

Total Time1

Course: Side Dish

Cuisine: American

Servings:

Author: Mary Younkin

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

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 noted above.

White potatoes can be substituted for the sweet potatoes in this recipe. Fresh green beans can be substituted for the broccoli in this recipe.

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