Roasted Sweet Potatoes and Broccoli
A warm, comforting sheet-pan supper that brings the bright sweetness of roasted sweet potatoes together with the sturdy, wholesome bite of broccoli. This dish is easy to customize, easy to scale, and perfect for weeknights or a lazy weekend meal. Crammed with flavor from olive oil, paprika, garlic, and a touch of lemon, it’s balanced, colorful, and nourishing enough to feel like a treat.
Ingredients
- 2 cups broccoli florets
- 1 large sweet potato, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 teaspoon lemon juice (optional)
- 1 tablespoon parmesan or nutritional yeast (optional, for serving)
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
- Toss the cubed sweet potatoes with half of the olive oil, paprika, garlic powder, salt, and pepper. Spread them in a single layer on one side of the sheet pan.
- In a small bowl, toss the broccoli florets with the remaining olive oil, a pinch more salt, and a little pepper. Place the broccoli on the opposite side of the sheet pan.
- Roast for about 15 minutes, then give everything a good stir. Return to the oven and roast for another 8–12 minutes, until the potatoes are tender and the broccoli is crisp-tender.
- If you like a little extra glaze, drizzle lemon juice over the roasted vegetables right after they come out of the oven and toss gently.
- Finish with a sprinkle of parmesan or nutritional yeast while the pan is hot, allowing it to melt slightly into the vegetables.