Roasted Sweet Potatoes and Broccoli
This roasted sweet potatoes and broccoli recipe is a simple and delicious side dish that pairs well with a variety of protein options for a complete healthy dinner meal.
Servings: 4 servings
Calories: 217kcal
Ingredients
- 1 lbs broccoli (1 large or 2 small crowns)
- 1 lbs medium sweet potatoes
- 2 1/2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon paprika
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Wash and chop the broccoli and sweet potatoes and add to a large mixing bowl. Add olive oil and spices and toss with a wooden spoon to coat.
- Spread evenly on a metal baking sheet. Bake for 30-35 minutes or until browned and fork tender.
Notes
- Mix in a bowl first: I know it is annoying to dirty an extra mixing bowl, but it really does help the vegetables get more evenly coated in the oil and spices.
- Don't crowd your veggies: To ensure that the broccoli and sweet potato get nicely browned, make sure that there is some space left between pieces so they aren't sitting on top of each other. When crowded, the vegetables tend to steam rather than roast and may be soggy or soft.
- Stir only once: You'll get a nice golden brown and crispy layer on the bottom of the vegetables if you skip any stirring while baking.
Nutrition
Serving: 1serving | Calories: 217kcal | Carbohydrates: 31g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 391mg | Potassium: 754mg | Fiber: 6g | Sugar: 7g | Vitamin A: 16805IU | Vitamin C: 104mg | Calcium: 90mg | Iron: 2mg