Description
A vibrant, healthy side dish featuring tender roasted sweet potatoes and crispy broccoli florets seasoned with herbs and spices, finished with tangy lemon zest and Parmesan for a delicious balance of flavors.
Ingredients
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1½ pounds sweet potato (about 1 large), peeled and cut into 1-inch cubes
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1 pound broccoli (1–2 bunches), cut into florets
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3 tablespoons olive oil
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1 teaspoon sea salt
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½ teaspoon garlic powder
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½ teaspoon paprika (sweet or smoked)
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½ teaspoon dried thyme
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½ teaspoon dried rosemary
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½ teaspoon ground black pepper
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¼ teaspoon red chili flakes (optional)
Toppings:
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¼ cup grated Parmesan cheese
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Zest of 1 small lemon
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Chopped parsley
Instructions
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Preheat oven to 425°F (220°C).
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In a large bowl, toss sweet potatoes and broccoli with olive oil, sea salt, garlic powder, paprika, thyme, rosemary, black pepper, and red chili flakes if using.
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Spread the vegetables evenly on a baking sheet in a single layer.
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Roast for 25–30 minutes, stirring halfway through, until sweet potatoes are tender and broccoli edges are crispy.
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Remove from oven and immediately sprinkle with grated Parmesan, lemon zest, and chopped parsley.
- Toss gently and serve warm.
Notes
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For extra crispiness, roast vegetables without overcrowding.
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Swap Parmesan for vegan cheese to make it dairy-free.
- Lemon zest adds brightness—don’t skip!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Oven Roasting
- Cuisine: American / Mediterranean