Name: Roasted Sweet Potatoes and Broccoli
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 Tablespoons extra virgin olive oil; 2 medium sized sweet potatoes (peeled and cut into bite-sized pieces); 1 heads fresh broccoli (washed and florets cut into bite-sized pieces); 1 teaspoon garlic powder; 1 teaspoon cumin; 1 teaspoon paprika; 1/2 teaspoon sea salt; 1/4 teaspoon ground black pepper

This roasted sweet potatoes and broccoli recipe is one of those simple, dependable side dishes I turn to when I need something colorful, flavorful, and easy. Everything roasts together on one sheet pan with olive oil, garlic, and simple seasoning until the sweet potatoes are tender and the broccoli is perfectly caramelized.

Close-up of crispy roasted sweet potatoes and broccoli, a healthy side dish.

Let’s be real for a second...

Feeding your family can feel like running an emotional marathon. One day, they love a dish. The next day? Utter betrayal in the form of a turned-up nose. And don’t even get me started on the eye rolls.

But you? You’re here. You’re showing up, making meals, and keeping everyone fed. I see you, and I am so proud of you!

So, let’s make dinner easy tonight with this no-fuss, flavorful side dish that just might win over even the toughest little food critics.

Why You’ll Love This Recipe

It’s simple. You only need a handful of ingredients and one baking sheet. Seriously, this is as easy as it gets.
It’s wholesome. Sweet potatoes bring fiber, vitamins, and antioxidants to the table, while broccoli adds a dose of vitamins C and K.
It’s customizable. Keep it simple, or get fancy with spices, a sprinkle of parmesan, or even a drizzle of honey.

Ingredients

Simple, wholesome ingredients go into this side dish.

Whole sweet potatoes and broccoli with spices on a countertop.

olive oil -
sweet potatoes - peeled and cut into bite size pieces
broccoli - use fresh broccoli, not frozen. Frozen broccoli won’t crisp up the same way because of the moisture content.
spices - grab your garlic powder, cumin and paprika from the spice cabinet.

How to Roast Sweet Potatoes and Broccoli Together

One of the biggest questions people have is whether sweet potatoes and broccoli actually cook well on the same pan and the answer is yes, with one small trick.

Sweet potatoes take a little longer to soften than broccoli, so the key is cutting them small and evenly. Aim for ½–¾ inch cubes so they roast at the same rate.

Spread everything out in a single layer on a large sheet pan. If the vegetables are crowded, they’ll steam instead of roast. Then you’ll miss out on those golden, caramelized edges.

If you like your broccoli extra crisp, you can always add it to the pan during the last 10–15 minutes of roasting. But when cut properly, they roast beautifully together.

How to Make Roasted Sweet Potatoes and Broccoli

Before you get started, get things heated up and preheat your oven to 400°F.

Chopped sweet potatoes and broccoli florets in a large bowl.

Step 1: Cut your veggies into uniform pieces to ensure they cook evenly.

Place broccoli and sweet potatoes in a large bowl, big enough to move things around a little!

Broccoli and sweet potatoes drizzled with olive oil and sprinkled with spices.

Step 2: Drizzle with olive oil then sprinkle with seasonings.

Toss gently with hands to combine. Spread evenly onto a rimmed baking sheet.

Cooked sweet potatoes and broccoli on a sheet pan.

Step 3: Roast vegetables in the oven until edges of broccoli begins to slightly brown and the sweet potatoes are fork tender, about 20 minutes.

Easy roasted sweet potatoes and broccoli served in a bowl, ready to eat.

Step 4: Remove from oven and transfer to a serving bowl.

If you’re feeling fancy, top with lemon zest and a sprinkle of parmesan.

Also, be sure to check out my Roasted Balsamic Brussels Sprouts. Roasting veggies has converted many a picky eater!

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Top Tips

✨Skip stirring. Let those veggies sit undisturbed for the best caramelization.

✨ Easy cleanup hack. Line your baking sheet with parchment paper for minimal mess.

✨Want extra crisp? Roast at 425°F for even crispier edges!

Simple Seasoning Ideas for Roasted Broccoli and Sweet Potatoes

While garlic, olive oil, salt, and pepper are all you really need, you can easily change the flavor profile depending on what you’re serving.

Try:

Smoked paprika for warmth
Italian seasoning for a classic feel
Chili powder for a little kick
Parmesan added during the last 5 minutes
A squeeze of fresh lemon before serving

This makes the recipe flexible enough to pair with chicken, pork chops, steak, or even chili.

Variations

Out of sweet potatoes? Swap them for butternut squash, carrots, or baby potatoes.

Add a pinch of chili powder or cayenne for a little heat.

Sprinkle with toasted pecans, walnuts, or pumpkin seeds before serving.

How to Store and Reheat Leftovers

If you have leftovers, let them cool completely before storing in an airtight container in the refrigerator for up to 4 days.

To reheat:

Oven: 375°F for 8–10 minutes to restore crispness
Air fryer: 350°F for 4–6 minutes
Microwave: Quick and easy, but softer texture

Roasted vegetables are best reheated in dry heat to bring back those crispy edges.

Serving Suggestions

We like to serve roasted broccoli and sweet potatoes alongside some smothered pork chops, grilled chicken, steak, or salmon. Or, toss the roasted veggies with quinoa, brown rice, or farro and add a lemony dressing to make a meal in a bowl.

Leftover idea: Top with a fried egg and a dollop of avocado for a hearty breakfast.

This roasted sweet potatoes and broccoli dish is the perfect side for weeknights, meal prep, or even holiday dinners. And if the kids still turn up their noses? More for you. 😉

Would love to hear—what’s your go-to easy side dish? Drop it in the comments below!

More vegetable side dishes:

Pairing

These are my favorite dishes to serve with roasted broccoli and sweet potatoes:

Recipe