Oven-roasted broccoli and sweet potatoes with feta is a simple veggie side dish loaded with flavors. Ready in only 30 minutes in the oven!
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Here’s a simple side that’s perfect for fall and winter months but that I also happen to make year-round. It makes a great veggie side to pair with a roast but also works great as a simple veggie main for weeknight dinners.
Everything happens in a sheet pan, and it’s all about roasting broccoli and sweet potatoes together in the oven until slightly charred and crispy. You’ll also notice the addition of red onions (not optional in my opinion!) for a depth of flavors. For the final touches, drizzle some balsamic vinegar and sprinkle feta cheese over for a salty touch. And voilà, dinner is ready!
Oven-Roasted Broccoli and Sweet Potatoes, in short:
- A simple comforting veggie side, perfect to pair with a roast
- Oven-roasted: everything happens in a sheet pan!
- Also works great as a main for a vegetarian weeknight dinner
The recipe ingredients
- Broccoli, cut into small florets.
- Sweet potatoes, peeled and diced about the same size as the broccoli florets.
- Red onions, sliced thinly.
- Feta cheese, crumbled fresh over the roasted veggies.
- Seasonings. Paprika, salt and freshly ground pepper, olive oil, garlic and balsamic cream is all you need to bring up all the flavors.
How to make oven-roasted veggies
There’s nothing simpler than these oven-roasted broccoli and sweet potatoes. All you need to do is cut and slice all the ingredients, season with paprika, garlic and olive oil and spread them out onto a single layer in a sheet pan. Roast in a pre-heated oven, stirring once or twice, until veggies are roasted and slightly charred. Season again, add the crumble feta and serve!
Pro tips for perfectly roasted vegetables
Cut everything evenly (sweet potatoes and broccoli florets) and most importantly, don’t overcrowd the pan! It’s very important to give the vegetables plenty of room on the baking sheet to allow the edges to caramelize and crisp instead of steam. While it can be tempted to squeeze everything into one pan, it’s always better to use 2 baking sheets to ensure the perfect texture.
Recipe variations
With no surprise, this roasted veggie sheet pan can easily be tweaked here and there. You can for instance replace the sweet potatoes with potatoes, use cauliflower instead of broccoli, add mushrooms, and/or carrots.
Want to make a complete meal? Add some chicken or salmon to the sheet pan, or maybe some halloumi for a vegetarian option. You can also be creative with the dressing, choosing a tahini or peanut sauce instead of the simple drizzle of balsamic cream.
More roasted veggie sides you’ll love:
- Lemony Roasted Broccoli and Potatoes
- Roasted Carrots with Feta
- Fall Harvest Chickpea Stuffed Sweet Potatoes
- Smashed Lemony Potatoes, Burrata and Pesto
- Cauliflower Steaks with Harissa Tahini Sauce
Oven-Roasted Broccoli and Sweet Potatoes
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 minutes
- Yield: 4 servings 1x
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Ingredients
- 2 small heads of broccoli, cut into same-size florets
- 2 large sweet potatoes, diced
- 1 teaspoon smoked paprika
- 1 red onion, peeled and sliced
- 3 garlic cloves, minced
- 4 Tablespoons olive oil, or more if needed
- Salt and freshly ground pepper
- 1 Tablespoon balsamic cream
- 5.3 ounces (150g) feta cheese, diced or crumbled
- Fresh herbs of choice: cilantro, thyme, parsley, chopped*
Instructions
- Preheat the oven to 425°F (220°C). Line one or two rimmed baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the broccoli and sweet potatoes with smoked paprika, olive oil, garlic, salt and pepper.
- Spread onto baking sheets. Arrange the vegetables in a single layer on one or two baking sheets, leaving plenty of room between them. Avoid overcrowding the pans or the vegetables will steam instead of roast. Scatter the red onions all over and drizzle a little more olive oil.
- Roast in oven for about 30 minutes, tossing halfway through, until the sweet potatoes are fork-tender and caramelized and the broccoli is crisp around the edges.
- Drizzle the balsamic cream over the roasted veggies. Sprinkle the crumbled or diced feta all over, add more black pepper, fresh herbs and serve. Enjoy!
Notes
* I used fresh cilantro in this recipe but the recipe works really well with thyme instead, especially if you serve it with a roast.
Did you make this recipe?
Lastly, if you make this Oven-Roasted Broccoli and Sweet Potatoes, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
