Roasted vegetables are one of my favorite ways to make a ton of veggies all at once. This is my weekly recipe that helps me keep veggies in my diet all week long. It's super easy to make. Come along and see how I made this recipe of roasted broccoli and sweet potatoes. Make it tonight!
This recipe was inspired by my other roasted vegetable recipe. Feel free to check all of them out here. They are great for the holidays, potluck gathers, and quick dinners every day.
Jump to:
Ingredients
Use a clear shot of the ingredients for this recipe, prepped and labeled if necessary. Add a paragraph of content describing why these ingredients were chosen. Insert the ingredients into the list below, omitting quantities.
- 2 Bags of precut Broccoli florets - precleaned
- 2 Sweet potatoes or yams
- 3 tablespoon olive oil (affiliate)
- 1-2 tablespoon Bragg Sprinkle 24 Herbs and Spices (affiliate) season
***The links above are from Amazon (affiliate); I will receive a small commission if you click through and buy something on their website. Happy shopping and cooking!
Instructions
These instructions are straightforward. Here we go.
Preheat oven to 425 degrees Fahrenheit. Add parchment paper (affiliate) to two cookie sheets (affiliate). These baking sheets (affiliate) should be average size. Set them aside.
Peel and clean the sweet potatoes or yams, then evenly cube them. Place them on a corner of the baking sheet (affiliate).
They should add the cleaned florets to the rest of the parchment paper (affiliate) cookie sheets (affiliate). Go through the bag and only add the ones that are not brown. The brown florets smell more after being cooked. It is OK for the florets and sweet potatoes to be close together.
Add olive oil (affiliate) to the broccoli florets and sweet potatoes/yams.
Add the seasoning and toss using your cleaned hands on the baking sheet (affiliate). Bake for 20 minutes. Turn the broccoli and sweet potato over on the baking sheet (affiliate). They should be brown on one side. Then, put them back in the oven and cook for 10 minutes.
Hint: Make sure you monitor the roasted vegetables and use a timer. Or, it will burn.
Reveal
Here is the cooked recipe in a bowl. It is yummy, and I make it every week.
Substitutions
You can easily substitute a variety of vegetables. For more ideas, feel free to visit my other roasted vegetable recipes.
Equipment
You will need two large baking sheets (affiliate), parchment paper (affiliate), and a spatula to make this recipe.
Storage
After cooking these vegetables, you can store them in a sealed container in the refrigerator for at least four days to preserve their freshness. However, it is not recommended to freeze them.
FAQ
With these ingredients, you can easily roast the following vegetables: red potatoes, russet potatoes, red, green, and yellow bell peppers, and baby carrots.
Related Recipes!
Looking for other recipes like this? Try these:
Pairing this recipe with these chicken dinner dishes.
These are my favorite dishes to serve with this recipe:
Roasted Broccoli and Sweet Potatoes Recipe Card
- Total Time: 35 minutes
- Yield: 10
Description
Easy and delicious roasted vegetables you can make tonight.
Ingredients
Instructions
- Preheat oven to 425 degrees Fahrenheit. Add parchment paper (affiliate) to two cookie sheets (affiliate). These baking sheets (affiliate) should be average size. Set them aside.
- Peel and clean the sweet potatoes or yams, then evenly cube them. Place them on a corner of the baking sheet (affiliate).
- They should add the cleaned florets to the rest of the parchment paper (affiliate) cookie sheets (affiliate). Go through the bag and only add the ones that are not brown. The brown florets smell more after being cooked. It is OK for the florets and sweet potatoes to be close together.
- Add olive oil (affiliate) to the broccoli florets and sweet potatoes/yams.
- Add the seasoning and toss using your cleaned hands on the baking sheet (affiliate). Bake for 20 minutes. Turn the broccoli and sweet potato over on the baking sheet (affiliate). They should be brown on one side. Then, put them back in the oven and cook for 10 minutes.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: vegetables
- Method: oven roasted
- Cuisine: american
Nutrition
- Serving Size: 1
- Calories: 70 kcal
- Sodium: 25 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
