Roasted Sweet Potatoes and Broccoli
If you're on the hunt for a side dish that’s easy to make, packed with flavor, and a total crowd-pleaser, this Roasted Sweet Potatoes and Broccoli recipe is the answer. Crispy edges, tender bites, and a pop of color on your plate—what’s not to love?
Servings: 4 servings
Calories: 217kcal
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
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 400°F.
- Place broccoli and sweet potatoes in a large bowl, big enough to move things around a little!
- Drizzle with olive oil then sprinkle with seasonings.
- Toss gently with hands to combine. Spread evenly onto a rimmed baking sheet.
- Roast vegetables in the oven until edges of broccoli begins to slightly brown and the sweet potatoes are fork tender, about 20 minutes.
- Remove from oven and transfer to a serving bowl.
Notes
- Use fresh broccoli for this recipe as the roasting process needs a dry heat.
- Save time by using refrigerated, already minced garlic. You can find it in the produce section
Nutrition
Serving: 1portion | Calories: 217kcal | Carbohydrates: 34g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 405mg | Potassium: 892mg | Fiber: 8g | Sugar: 7g | Vitamin A: 17232IU | Vitamin C: 138mg | Calcium: 113mg | Iron: 2mg
