Sheet Pan Sweet Potato and Broccoli (Vegan + 30 Minutes)
These sheet pan sweet potatoes with roasted broccoli are the perfect easy weeknight vegan side dish. Crispy, cozy, meal prep friendly, and ready in 30 minutes.
Ingredients
- 1 pound sweet potatoes, peeled and cut into 2.5 cm cubes (about 2 medium sweet potatoes)
- 5 cups broccoli florets, 1 large head of broccoli
- 2 tablespoons olive oil, or avocado oil
- ½ teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- salt and pepper
For Serving
- 1 cup pecan halves, toasted
- lime juice, or lemon
- 1 tablespoon maple syrup or honey
Instructions
- Preheat the oven: Set the oven to 400°F so the vegetables roast properly and get caramelized edges instead of steaming.
- Mix the seasoning: Stir together the smoked paprika, Italian seasoning, salt, and pepper in a small bowl so the flavor spreads evenly over the vegetables.1 teaspoon Italian seasoning, salt and pepper, ½ teaspoon smoked paprika
- Coat the sweet potatoes: Toss the sweet potatoes with 1 tablespoon oil and half of the seasoning until every piece looks lightly coated.1 pound sweet potatoes, 2 tablespoons olive oil
- Season the broccoli: In another bowl, toss the broccoli with the remaining oil and seasoning until lightly glossy but not soaked.5 cups broccoli florets
- Roast the sweet potatoes first: Spread the sweet potatoes on a baking sheet without overcrowding and roast for 10 minutes so they start softening and caramelizing.
- Add the broccoli: Scatter the broccoli between the sweet potatoes and return the pan to the oven so everything finishes cooking evenly.
- Finish roasting: Roast for another 15–20 minutes until the sweet potatoes are tender and the broccoli edges look lightly crispy.
- Finish and serve: Top with toasted pecans, then drizzle with lime juice and a little maple syrup for extra freshness and flavor.1 cup pecan halves, lime juice, 1 tablespoon maple syrup or honey