Roasted Sweet Potatoes and Broccoli

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Roasted Sweet Potatoes and Broccoli is a perfect fall side dish. Both sweet and savory this is a vegetable dish everyone will love!

Going to be real honest for a second: for the majority of my life I was adamant that I did not like sweet potatoes. Not sweet potato fries, not sweet potato pie, not even those sweet potatoes that grace Thanksgiving tables. They just weren’t my thing.

Then recently, I decided to throw some on a sheet pan when I was roasting some broccoli and oh my gosh guys, I actually think I might love them now. Well at least I can say for certain that I absolutely love them in this side dish.

Let’s talk about what you’ll need to make it.

Roasted Sweet Potatoes and Broccoli Ingredients:

You’ll only need a handful of ingredients to make this side dish making it a quick and simple side dish to throw together on a busy weeknight.

• SWEET POTATOES: You’ll need a couple of medium sized sweet potatoes for this recipe. Peeled and diced into 1/2 inch cubes.
• BROCCOLI: Fresh broccoli works best for this. I haven’t tried it with frozen.
• OLIVE OIL: To add flavor and help roast the vegetables.
• GRANULATED GARLIC: This will add a subtle garlic flavor to the dish without having to worry about burning fresh garlic while it’s roasting.
• THYME: I used fresh thyme but you can also use dried thyme if that is what you have on hand.
• SALT/PEPPER

Step by Step Photos and Instructions:

Making these Roasted Sweet Potatoes and Broccoli is SO easy! Just follow these simple instructions.

• STEP #1: Preheat oven to 400 degrees. Combine all ingredients together in a bowl and mix well. You can use a spoon or clean hands to do this. Just make sure that all of the pieces are well coated in the seasoning and olive oil.
• STEP #2: Spread evenly on a large rimmed baking sheet. Bake in preheated oven for 15 minutes. Use a spatula to turn and cook for an additional 10 – 15 minutes or until potatoes are tender and broccoli has crisped a bit. Serve immediately.

Storage and Leftovers:

You can store any leftovers in the refrigerator and use within 3 days. The sweet potatoes are even great cold, tossed in a salad.

Looking for more vegetable side dishes? Try these:

• Crispy, crackly, and totally craveable. Carciofi alla Giudia are Roman-Jewish fried artichokes that bloom like flowers and taste like pure golden magic.
• Green Bean Casserole is a classic! Tender green beans, creamy mushroom sauce and crunchy onions. This from scratch recipe is a must for your holiday table!
• A classic for a reason! Okra and Tomatoes is a quick and easy vegetable side dish perfect for weeknights.