Perfectly Roasted Broccoli & Sweet Potatoes

These Perfectly Roasted Broccoli and Sweet Potatoes are tossed with olive oil and a satisfying smoky seasoning blend, then roasted until tender with crackly, caramelized edges. An straightforward, lighter side dish that goes with just about everything and is reliable for meal prep!

Roasted broccoli and sweet potatoes are one of the favorite straightforward side dishes because they are simple, flavorful and pair well with just about any meal. The sweet potatoes get tender and caramelized while the broccoli develops those satisfying crackly edges we all keep.

The secret is cutting the sweet potatoes into small, even pieces so they cook in the same amount of time as the broccoli and giving the vegetables plenty of room on the baking sheet. Everything gets tossed with olive oil and the favorite smoky seasoning blend made with paprika, garlic, oregano, thyme and a little cayenne for the reliable amount of flavor.

What goes in

• 2 large sweet potatoes, peeled and diced (about 8 cups)
• 2 large heads broccoli, chopped (about 8 cups)
• 2 to 3 tablespoons olive oil
• 3/4 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

How it comes together

1. Preheat oven to 425 degrees F and mix together seasonings.
2. Use a wide bowl, toss the chopped broccoli and sweet potatoes with olive oil. Sprinkle the entire seasoning mixture over the vegetables and toss well until evenly coated.
3. Transfer veggies onto two large baking sheets or roasting pans and roast in the oven for 30 minutes, tossing vegetables once halfway through. Sweet potatoes should be fork tender and broccoli nice and crisp. Serve immediately and enjoy!

Keep in mind

To Prep Ahead: Chop the broccoli and sweet potatoes ahead of time and store them separately in airtight containers in the refrigerator until you're ready to roast. To Store: Store leftover roasted broccoli and sweet potatoes in an airtight container in the refrigerator for up to 4 days. To Reheat: For the best texture, reheat the vegetables in a 400°F oven or air fryer until warmed through and crisp around the edges. You can also reheat them in the microwave, but they will not b