Description
This roasted vegetable recipe combines crispy-edged broccoli and caramelized sweet potatoes tossed with smoked paprika, garlic, and olive oil. It’s a vibrant, healthy side or plant-based main that’s both nourishing and satisfying.
Ingredients
3 cups broccoli florets
2 medium sweet potatoes, peeled and diced
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon chili flakes (optional)
Instructions
1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or silicone mat.
2. Wash and dry the broccoli and sweet potatoes thoroughly.
3. Peel and cube the sweet potatoes into 1-inch pieces; cut broccoli into medium florets.
4. Add vegetables to a large bowl and drizzle with olive oil. Sprinkle with smoked paprika, garlic powder, salt, pepper, and chili flakes if using. Toss to coat evenly.
5. Spread vegetables on the baking sheet in a single layer.
6. Roast for 25 to 30 minutes, flipping halfway through, until edges are caramelized and veggies are fork-tender.
7. Serve hot as a side or over grains for a full meal.
Notes
Dry your vegetables completely before seasoning to avoid steaming instead of roasting.
Flip vegetables halfway through roasting for even browning and crispness.
Customize spices to your preference—curry powder or za’atar work beautifully.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted broccoli, sweet potatoes, healthy side