Description
Savory roasted broccoli and sweet potatoes dance with golden edges and caramelized goodness, offering a simple yet irresistible side dish. Crisp herb-infused vegetables promise a delightful companion to any main course that will make you crave more.
Ingredients
Scale
Main Vegetables:
- 2 medium sweet potatoes, peeled and diced (about 3 cups / 450 grams)
- 3 cups broccoli florets (270 grams)
Seasoning and Flavor Enhancers:
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional, for heat)
- ½ teaspoon dried thyme or rosemary (for an herby twist)
Optional Finishing Ingredients:
- 1 tablespoon balsamic vinegar or lemon juice (for extra flavor)
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped pecans or almonds (for crunch)
Instructions
- Heat the oven to a scorching 425F (220C), creating the perfect environment for caramelizing vegetables. Prepare a baking sheet by lining it with parchment paper or applying a light coat of oil to prevent sticking.
- Transform sweet potatoes into golden, crispy morsels by coating them with olive oil and a blend of aromatic spices. Distribute the seasoned cubes across the baking sheet in a single, even layer to ensure uniform roasting.
- While the sweet potatoes begin their transformation, massage broccoli florets with remaining olive oil and a sprinkle of zesty seasonings. After the initial 15-minute roasting period, introduce the broccoli to the baking sheet, gently tossing with the sweet potatoes to promote even cooking.
- Continue roasting until the sweet potatoes turn tender and develop a rich, caramelized exterior, and the broccoli edges become delightfully crisp and slightly charred. The vegetables should look appetizingly golden and emit an enticing aroma.
- Elevate the dish with a final flourish of tangy balsamic vinegar or a bright squeeze of lemon juice. For an extra layer of indulgence, dust with freshly grated Parmesan or scatter toasted nuts across the top. Serve immediately while the vegetables are piping hot and at peak flavor.
Notes
- Customize heat levels by adjusting red pepper flakes for spice-sensitive individuals or those craving extra kick.
- Cut vegetables into uniform sizes to ensure even roasting and consistent texture throughout the dish.
- Swap Parmesan with nutritional yeast for a dairy-free, vegan-friendly option that maintains savory flavor profile.
- Store leftovers in airtight container for up to 3-4 days, reheating briefly in oven to maintain crispy edges and prevent soggy texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 175
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 2 mg