If you’re looking for an easy, feel-good side dish that actually tastes amazing and doesn’t take forever, you’re in the right spot. This roasted sweet potatoes and broccoli combo is everything I love about simple cooking: hearty veggies, a little seasoning magic, and that perfectly golden, slightly crispy finish.
Plus, we’re tossing in toasted pecans and dried cranberries for a little extra crunch and a pop of sweetness. It’s cozy enough for a holiday table but easy enough to throw together on a random Tuesday night.
Whether you’re serving this next to chicken, fish, or just piling it onto your plate with some rice, it’s a keeper. Let’s get into it.
Why This Roasted Sweet Potatoes And Broccoli Recipe Hits the Spot
- Simple, real ingredients – Nothing weird or hard to find. Just sweet potatoes, broccoli, some pantry spices, and a couple of extras like pecans and cranberries.
- One pan, less mess – Everything roasts together, so you’re not babysitting three different pots. Easy cleanup always wins.
- Perfect texture – Roasted sweet potatoes come out caramelized and tender. Broccoli gets those crispy, slightly charred edges that are basically the best part.
- Balanced flavors – You get savory from the veggies, smoky from the paprika, a little crunch from the pecans, and a touch of sweetness from the cranberries.
- Flexible for any meal – It’s hearty enough for dinner but light enough to serve alongside just about anything.
This is one of those recipes you’ll end up making on repeat because it checks all the boxes: fast, tasty, and no-fuss.
Ingredients You’ll Need
- 1 pound sweet potatoes, peeled and chopped into 1-inch cubes (about 2 medium sweet potatoes)
- 5 cups broccoli florets (from 1 large head of broccoli)
- 2 tablespoons olive oil
- ½ teaspoon smoked paprika
- 1 tablespoon fresh thyme leaves
(or swap with 1 teaspoon Italian seasoning if that’s what you have) - Salt and black pepper, to taste
- 1 cup pecan halves
- ½ cup dried cranberries
Quick tip: Cut the sweet potatoes into even pieces so they roast evenly. Same goes for the broccoli — not too small, or it’ll burn before the sweet potatoes are ready.
Step-by-Step Instructions
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
In a large bowl, toss the cubed sweet potatoes and broccoli florets with olive oil, smoked paprika, salt, pepper, and fresh thyme leaves (or Italian seasoning if you’re using that). Make sure everything is well coated so the veggies roast evenly and pick up all that good flavor.
Spread the sweet potatoes and broccoli out on the baking sheet in a single layer. If it looks crowded, grab a second sheet. You want the veggies to roast, not steam.
Roast the veggies in the preheated oven for about 20 to 30 minutes. Check them at 20 minutes, especially if you’re using a convection oven. The sweet potatoes should be tender, and the broccoli should have those delicious crispy edges.
While the veggies roast, place the pecan halves on a separate small baking sheet and toast them in the oven for about 5 to 10 minutes. Keep a close eye on them because pecans can burn fast.
Once the veggies and pecans are done, add them to a large serving bowl along with any juices from the roasting pan. Toss in the dried cranberries and gently stir everything together.
The olive oil, herbs, and natural veggie juices give plenty of flavor, but if you want a little extra kick, you can mix 1 tablespoon of maple syrup with 2 tablespoons of fresh lime juice and drizzle it over the top before serving.
Queen of Roasts Tips to make The Perfect Roasted Sweet Potatoes And Broccoli
- Cut evenly, roast evenly. Make sure your sweet potatoes and broccoli pieces are about the same size. It helps them cook at the same speed so you don’t end up with burnt broccoli and undercooked potatoes.
- Give them space. If the veggies are crowded on the pan, they’ll steam instead of roast. Spread them out and use two pans if you need to.
- Use parchment paper. It makes cleanup a breeze and helps prevent sticking without having to drown everything in oil.
- Don’t skip the pecan toasting. Toasted pecans bring out a rich, nutty flavor that raw ones just don’t have. It’s a small step that makes a big difference.
- Customize it. Swap pecans for walnuts, add a sprinkle of feta, or throw in some roasted chickpeas if you want to bulk it up a little.
- Watch the oven. Every oven is a little different. Start checking the veggies and pecans a few minutes early so you catch them at their crispy, golden best.
How to Serve It
This roasted sweet potatoes and broccoli dish is super flexible. You can serve it warm, straight from the oven, or at room temperature if you’re bringing it to a potluck or holiday table.
It works perfectly as a side for grilled chicken, baked salmon, smoked venison, or even a simple rice dish. If you want to turn it into a full meal, toss it with some cooked quinoa or couscous and add a handful of crumbled feta or goat cheese.
For a cozy dinner, I love piling it up next to roasted chicken thighs or pan-seared lamb chops. And if you’re meal prepping for the week, it holds up great in the fridge for a few days — just keep the pecans separate until you’re ready to eat so they stay crunchy.
Storage and Reheating Tips
Store any leftovers in an airtight container in the fridge for up to 4 days. For the best texture, keep the toasted pecans separate and add them just before serving so they don’t get soft.
When you’re ready to reheat, spread the veggies out on a baking sheet and warm them in the oven at 350°F for about 10 minutes. This helps bring back that roasted texture better than the microwave, but if you’re short on time, a quick microwave zap works too.
If the veggies look a little dry after storing, just drizzle a tiny bit of olive oil over them before reheating to freshen things up.
Frequently Asked Questions
Can you roast sweet potatoes and broccoli at the same time?
Yes, you definitely can. Just make sure to cut the sweet potatoes small enough so they cook in the same time as the broccoli. Also, spread them out in a single layer so both veggies roast instead of steaming.
Why soak sweet potatoes before roasting?
Some recipes call for soaking sweet potatoes to help remove excess starch and get them crispier when roasting. Honestly, for this recipe, it’s not necessary. A hot oven, enough space on the baking sheet, and a little oil are what really make the magic happen.
How long do sweet potatoes take to roast?
At 400°F, sweet potatoes usually take about 20 to 30 minutes to roast, depending on the size of your cubes. Smaller pieces cook faster, so keep an eye on them around the 20-minute mark.
Why are my roasted sweet potatoes not crispy?
The biggest reason is overcrowding the pan. If the sweet potatoes are piled up, they’ll steam instead of roast. Also, make sure your oven is fully preheated and don’t skimp on the oil — a light, even coating helps them crisp up beautifully.
If you’re looking for a no-fuss side dish that feels a little special without a ton of extra work, this roasted sweet potatoes and broccoli recipe is the way to go. It’s easy enough for busy weeknights but tasty enough to show up at your holiday table too.
Save it, share it, and make it your own — because good food doesn’t have to be complicated to be really, really good.
Roasted Sweet Potatoes and Broccoli
Equipment
- Baking sheet
- Parchment Paper
- Large Bowl
Ingredients
Vegetables
- 1 pound sweet potatoes peeled and chopped into 1-inch dice (about 2 medium sweet potatoes)
- 5 cups broccoli florets from 1 large broccoli head
Seasoning
- 2 tablespoons olive oil
- 0.5 teaspoon smoked paprika
- 1 tablespoon fresh thyme leaves or use 1 teaspoon Italian seasoning
- salt and pepper to taste
Toppings
- 1 cup pecan halves toasted
- 0.5 cup dried cranberries
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss cubed sweet potatoes and broccoli florets with olive oil, smoked paprika, salt, pepper, and fresh thyme leaves (or Italian seasoning).
- Spread the vegetables on a parchment paper-lined baking sheet in a single layer. Do not overcrowd; use two sheets if necessary.
- Roast in the preheated oven for 20-30 minutes until tender and lightly browned. Remove from oven.
- Meanwhile, toast the pecans separately in the oven for about 5-10 minutes, watching closely to avoid burning.
- In a large serving bowl, combine roasted vegetables, toasted pecans, and dried cranberries along with any juices from roasting. Toss gently to combine.
- Optional: For extra flavor, drizzle with a mixture of 1 tablespoon maple syrup and 2 tablespoons lime juice.