Here’s a simple, comforting dish that feels like a warm hug after a busy day: Maple Glazed Roasted Sweet Potatoes and Broccoli. It comes together on a single sheet pan, which means minimal cleanup and maximum flavor. The natural sweetness of maple balanced with a touch of soy and Dijon makes the vegetables taste vibrant without demanding a long list of ingredients. It’s friendly for weeknights, but generous enough to serve to guests who pop by for a casual dinner. This recipe leans into familiar textures and a cozy aroma that fills the kitchen as it bakes.

Ingredients for this Maple Glazed Roasted Sweet Potatoes and Broccoli

Gather everything you need for a balanced, tasty sheet-pan dinner. The goal is simple: a little sweetness from maple, a savory kiss from soy, and crisp-tender vegetables that stay vibrant after roasting. If you don’t have Dijon mustard, a small squeeze of honey and a touch of lemon juice can work in a pinch. Don’t worry if you don’t measure every pinch perfectly—the glaze should taste bright but not overpowering.

2 cups diced sweet potatoes
3 cups broccoli florets
2 tablespoons olive oil
3 tablespoons maple syrup
1 tablespoon soy sauce or tamari
1 teaspoon Dijon mustard
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon salt
Black pepper to taste

Instructions

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
Wash and chop the sweet potatoes into roughly 1-inch cubes. Break the broccoli into bite-sized florets, trimming the thick stems when needed.
In a large bowl, toss the sweet potatoes with 1 tablespoon of olive oil, a pinch of salt, and a little pepper. Spread them on the baking sheet in a single layer.
Roast the potatoes for 15 minutes.
Meanwhile, in the same bowl, whisk together maple syrup, soy sauce, Dijon mustard, cumin, garlic powder, the remaining tablespoon of olive oil, and a pinch of pepper.
After the potatoes have roasted for 15 minutes, toss in the broccoli florets with the remaining oil and a pinch of salt. Return the sheet to the oven.
Roast for another 12–15 minutes, until the broccoli is bright green and the potatoes are tender.
Remove from the oven. Drizzle the maple glaze over the hot vegetables and toss gently to coat. If you like a slightly sticky finish, return to the oven for 2–3 more minutes.
Taste and adjust with a little more maple or soy if needed. Serve warm.

Cook and Prep Times

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

This dish is designed for a quick weeknight. If you’re cooking for a crowd, you can double the recipe and use a second sheet pan. Make sure the vegetables aren’t crowded on the pan so they roast rather than steam.

Nutritional information

Approximate per serving, based on the listed ingredients: calories around 210. The dish offers a balanced mix of carbohydrates from sweet potatoes, fiber and nutrients from broccoli, and natural sweetness from maple. If you’re watching sodium, you can reduce the soy sauce to 1/2 tablespoon or substitute with a lower-sodium version. For a vegan option, this recipe is already plant-based and dairy-free.

Frequently asked questions

Can I use regular potatoes instead of sweet potatoes?

Yes. Regular potatoes will still roast well, but the sweetness and color will be less pronounced. You might want to roast a few extra minutes to get them nicely tender and a bit crisp on the edges.

Is there a way to make this even quicker on a busy night?

Absolutely. You can cut the vegetables into smaller pieces to shorten roasting time, or pre-cut them earlier in the day and refrigerate. When you get home, you can just toss with the glaze and finish roasting for a shorter period. Saving steps can make a big difference when you’re tired.

Can I add protein to this dish?

Certainly. A can of chickpeas tossed with the glaze before roasting adds protein and makes it a heartier meal. Alternatively, serve with a side of baked chicken or salmon if you’re not keeping this strictly vegetarian.