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Roasted sweet potatoes and broccoli on a baking sheet.

Roasted Sweet Potatoes and Broccoli

Veronica Thompson
Roasted Sweet Potatoes and Broccoli are an incredible blend of flavors and textures that will leave you wanting more. It makes a perfect side dish or addition to your next nourish bowl.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 95 kcal

Ingredients
  

  • 2 medium sweet potatoes peeled and cubed
  • 2 cups fresh broccoli florets
  • 3 teaspoons olive oil
  • 1 teaspoon ancho chile powder or chili powder if not low FODMAP
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

  • Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • In a small bowl, mix olive oil, chili powder, paprika, cumin, salt, and pepper.
  • Toss the sweet potato cubes and broccoli florets in a large bowl with the spicy olive oil mixture until evenly coated.
  • Spread the vegetables in a single layer on the baking sheet.
  • Roast in the oven for 20-25 minutes, or until the sweet potatoes are tender and the edges are crisp, stirring halfway through.
  • Serve hot as a zesty side dish or pair with your favorite protein.

Nutrition

Calories: 95kcalCarbohydrates: 18gProtein: 2gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gSodium: 251mgPotassium: 364mgFiber: 3gSugar: 4gVitamin A: 11.06IUVitamin C: 29mgCalcium: 40mgIron: 1mg
Keyword Roasted Sweet Potatoes and Broccoli
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