Ingredients
Scale
- 1 large head of broccoli, cut into florets
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 tablespoon maple syrup (optional)
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
- Step 2: In a large bowl, toss the broccoli florets and sweet potato cubes with olive oil, garlic powder, salt, pepper, and paprika. Make sure the vegetables are evenly coated.
- Step 3: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding the pan to ensure even roasting.
- Step 4: Roast for 20-25 minutes, or until the sweet potatoes are tender and the broccoli is slightly charred and tender-crisp, flipping halfway through for even cooking.
- Step 5: If desired, drizzle with maple syrup during the last 5 minutes of cooking for a touch of sweetness.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 350°F oven or air fryer for best results, as microwaving can make the broccoli soggy.
- This vibrant side dish pairs beautifully with grilled chicken or fish for a complete and healthy meal.
- For extra crispy broccoli, make sure your florets are dry before tossing with oil and spices.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American