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–+ servings
Julia

Roasted Sweet Potatoes and Broccoli

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Roasted sweet potatoes and broccoli is an easy one-pan side dish with crispy edges, bold flavor, and simple ingredients. Perfect for healthy dinners and meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Calories: 143
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound sweet potatoes peeled and cut into 2.5 cm cubes (about 2 medium sweet potatoes)
  • 5 cups broccoli florets 1 large head of broccoli
  • 2 tablespoons olive oil or avocado oil
  • ½ teaspoon smoked paprika
  • 1 teaspoon Italian seasoning
  • salt and pepper
For Serving
  • 1 cup pecan halves toasted
  • lime juice or lemon
  • 1 tablespoon maple syrup or honey

Method
 

  1. Preheat the oven to 400°F.
  2. Mix smoked paprika, salt, pepper, and Italian seasoning in a small bowl.
    1 teaspoon Italian seasoning, salt and pepper, ½ teaspoon smoked paprika
  3. Toss the sweet potatoes with 1 tablespoon oil and half of the seasoning until evenly coated.
    2 tablespoons olive oil
  4. In a separate bowl, toss the broccoli with the remaining oil and seasoning.
    5 cups broccoli florets
  5. Spread the sweet potatoes on a baking sheet without crowding and bake for 10 minutes.
    1 pound sweet potatoes
  6. Add the broccoli in between the potatoes and return to the oven.
  7. Roast for another 15–20 minutes until everything is tender with slightly crispy edges.
  8. Top with pecans. Drizzle with lime or lemon juice and a little maple syrup before serving.
    1 cup pecan halves, lime juice, 1 tablespoon maple syrup or honey
  9. Enjoyed this recipe? Leave a quick 5-star rating and review to let me know!

Nutrition

Calories: 143kcalCarbohydrates: 24gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 56mgPotassium: 614mgFiber: 5gSugar: 8gVitamin A: 15089IUVitamin C: 82mgCalcium: 74mgIron: 1mg

Notes

  • Larger sweet potato pieces give you that soft, creamy center while still getting caramelized edges. If you cut them too small, they cook faster but won’t have the same texture
  • Roasting the potatoes first really makes a difference. They need a head start to soften and develop flavor, otherwise everything cooks unevenly
  • Fresh broccoli works much better than frozen here. Frozen broccoli releases a lot of moisture, so instead of roasting, it steams and turns soft without those crispy edges
 
 

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