Crispy Oven Roasted Sweet Potatoes and Broccoli

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Beautifully seasoned and oven roasted to perfection, these healthy crispy Roasted Sweet Potatoes and Broccoli recipe is a game-changer for weeknight meals. The prep is quick, and it only takes about 30 minutes for the veggies to roast.

Healthy oven roasted sweet potatoes and broccoli that cook at the same time and aren’t mushy?! Who knew it was possible? Pair these roasted vegetables with my cheesesteak sandwich or my crockpot London Broil.

Eager for more quick and simple veggie side recipes with little prep time? Try my Roasted Brussels Sprouts with Honey Balsamic Glaze, Air Fryer Sweet Potatoes, or this incredible Air Fryer Asparagus Recipe. 

Sweet potatoes roasted with broccoli is possibly my favorite way to cook them. As opposed to steaming or frying, baking enhances the earthy and naturally sweet notes in the veggies. Even better, this dish is highly versatile— top a pasta, salad, or grain bowl, with these crispy roasted sweet potatoes and broccoli.  

Key Ingredients

Ingredients, directions and nutritional information in the printable recipe card at the end of the post.

• Sweet potatoes | The recipe calls for two to four potatoes. At the store, use your best judgment based on their size. For instance, if you choose large sweet potatoes, you’ll need fewer than if you choose smaller ones.
• Broccoli | Bitter-sweet broccoli works beautifully with sugary sweet potatoes. I do not recommend using frozen broccoli when baking with fresh sweet potatoes.
• Oil | I like to use avocado oil for this recipe. It is mild in flavor and gives the veggies a crispy outside. However, you may use any medium-heat oil you prefer, olive oil works great too!
• Salt and pepper | Some kosher salt and freshly ground black pepper add essential flavors to these roasted veggies.
• Garlic powder | Bring subtle spice to the vegetables with a sprinkle of organic garlic powder.
• Onion powder | Onion powder lends sweet and savory notes that complement the broccoli and sweet potato flavor.
• Smoked paprika | Add a little richness and smokiness with a dash of paprika.

How to Make the Perfect Roasted Sweet Potatoes and Broccoli

Are you ready to make the best roasted vegetables you’ve ever tasted? Let’s get started! Begin by preheating the oven to 425 degrees F and place a half-sheet pan in the oven. Heating the pan before cooking the vegetables gives them a little extra crispiness! Depending on how many veggies you have, you might need to split the recipe between two pans. 

Step 1 | Prepare the Veggies

While the oven preheats, prepare the sweet potatoes and broccoli. Wash and peel the sweet potatoes and slice them into 1-inch cubes. Then, place them into a large mixing bowl.

Next, wash and chop the broccoli into bite-sized florets and add them to the mixing bowl.

Step 2 | Measure & Mix the Seasonings

Now, for the seasonings! Gently toss the veggies with your chosen oil, kosher salt, freshly ground black pepper, garlic powder, onion powder, and smoked paprika.

Use a large, slotted spoon or a pair of clean hands to mix everything together. Once the vegetables are evenly coated with the tasty seasonings and oil, you can proceed with the recipe.

Step 3 | Bake the Vegetable Mix

Next, carefully remove the baking sheet from the oven. If you’d like, line the baking sheet with parchment paper for easier cleanup. Then, evenly spread the broccoli and sweet potatoes in a single layer on the baking sheet.

Finally, roast the sweet potatoes and broccoli for about half an hour. To ensure the veggies cook evenly, rotate the sheet pan halfway through the cooking time and toss the veggies with a spatula.

And you’ve completed the recipe! Remove the roasted sweet potatoes and broccoli from the oven and serve right away!

Variations & Substitutions

What’s great about this basic recipe is that you can customize it all you want. Here are some fun ideas on how you can switch up this recipe to make it your own:

• Make it fancy for the holidays. Drizzle the veggies with sweet maple syrup or balsamic glaze— YUM!
• Broccoli Sheet Pan Meal | Slice your favorite sausages, kielbasa or brats and roast with the vegetables.
• Roast some delicious brussels sprouts instead of broccoli. The bitter Brussels are an incredible contrast to the sugary sweet potatoes, trim, wash and halve.
• Swap the sweet potatoes for butternut squash or carrots. Or use a combination of the two!
• Switch up the seasonings. For instance, replace the paprika with thyme and a sprinkle of lemon juice. Or spice things up with cayenne pepper and chili powder.

Storage Tips

Refrigerate for Later | If you have some leftovers of these tasty roasted vegetables, you can store them in an airtight container in the refrigerator for about two to three days.

To reheat, warm them in the microwave for a couple of minutes or bake them in the oven at 350 degrees F until heated through.

Make-Ahead | Add this recipe to your meal prep list because it’s super simple to make ahead of time. You can complete the recipe all the way through, store it in the refrigerator, and reheat it when you’re ready. Or you may prep all the veggies, toss them in the oil and seasonings, and store them in the refrigerator to roast later in the day.

Frequently Asked Questions

What else to serve with Oven Roasted Broccoli?

Or keep it classic and serve them as a side to a mouth-watering entrée, such as:

1. Bourbon Glazed Ham
2. Air Fryer Turkey Thighs or Legs
3. Coconut Curry Chicken
4. Instant Pot Whole Chicken
5. Bread and Butter Pot Roast

I hope you loved this Roasted Broccoli & Sweet Potatoes — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!

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