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Roasted Sweet Potato and Broccoli
This dish combines the natural sweetness of sweet potatoes with the earthy flavor of broccoli, savory seasonings, parmesan cheese, and a fresh hint of lemon. It's a simple yet flavorful side that pairs well with almost anything, making it a healthy and easy weeknight option.
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min🔥 Cook: 35 min👤 John Miller📖 cookfastrecipes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
📝 Preparation Steps
1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper, or lightly oil it.
2
Peel and chop sweet potato into 3/4 to 1-inch cubes. Cut broccoli into bite-sized florets, slightly larger than the sweet potato cubes.
broccoli, which is about 1 to 2 bunches, cut into florets1 pound
3
Place sweet potato and broccoli on the prepared baking sheet. Drizzle with olive oil. Sprinkle with sea salt, garlic powder, paprika, dried thyme, dried rosemary, and black pepper. Add red chili flakes if desired. Toss to coat evenly.
broccoli, which is about 1 to 2 bunches, cut into florets1 poundolive oil3 tablespoonssea salt1 teaspoon
4
Spread vegetables in a single, even layer on the baking sheet to ensure proper roasting.
5
Roast for 25 to ⏱️ 35 minutes, stirring halfway through, until golden brown and tender. A fork should easily pierce the sweet potato.
6
Remove from oven, sprinkle with grated parmesan cheese, and return to oven for 4 to ⏱️ 5 minutes until cheese is melted and bubbly.
7
Remove from oven. Grate fresh lemon zest over the hot vegetables and sprinkle with chopped parsley. Serve immediately.
Nutrition Facts
calories
220 calories
fat Content
12g fat
serving Size
1 serving
fiber Content
6g fiber
sugar Content
7g sugar
sodium Content
350mg sodium
protein Content
7g protein
carbohydrate Content
28g carbs
saturated Fat Content
4g saturated fat
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