Lemon Herb Roasted Sweet Potatoes and Broccoli with Feta: A Bright, Simple Weeknight Favorite

Lemon Herb Roasted Sweet Potatoes and Broccoli with Feta is a bright, simple dish that brings together the sweetness of roasted potatoes with the crisp bite of broccoli. A drizzle of lemon and a light dusting of feta give it a welcoming, savory finish. This is the kind of recipe you can tweak to suit what you already have on hand, and it fits nicely into a relaxed weeknight dinner or a casual weekend lunch.

Ingredients for this Lemon Herb Roasted Sweet Potatoes and Broccoli with Feta

• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 3 cups broccoli florets
• 2 tablespoons olive oil
• 1 lemon (zest and juice)
• 2 cloves garlic, minced
• 1 teaspoon dried oregano (or thyme)
• 1 pinch red pepper flakes (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup.
2. In a large bowl, toss the sweet potato cubes with 1 tablespoon of olive oil, half the lemon zest, half the minced garlic, oregano, salt, and pepper.
3. Spread the potatoes in a single layer on the baking sheet. Roast for about 15 minutes.
4. Meanwhile, toss the broccoli florets with the remaining tablespoon of olive oil, lemon juice, the rest of the garlic, and a pinch of salt.
5. After the potatoes have roasted, add the broccoli to the pan. Continue to roast for another 10–12 minutes, until the broccoli is tender and the potatoes are golden at the edges.
6. Finish with feta, chopped parsley, and any extra lemon zest to taste. Give everything a quick toss and serve warm.

Cook and Prep Times

• Prep time: 15 minutes
• Cook time: 25–27 minutes
• Total time: 40–42 minutes

Nutritional information

Per serving (about 1/4 of the recipe): roughly 210 calories. This can vary slightly depending on the exact size of the sweet potatoes and the amount of feta used. It’s a balanced plate with carbs from the potatoes, fiber and nutrients from the broccoli, and a bit of protein from the feta.

Frequently asked questions

Is this dish good for meal prep?

Yes. It stores well in an airtight container for up to four days. Reheat gently in the oven or microwave. If you’re reheating, you might want to sprinkle a touch more lemon juice or olive oil to refresh the flavors.

Can I make this without feta?

Absolutely. Swap feta for a dairy-free option like a crumbled almond cheese, or simply omit it. The dish will still be bright and satisfying with the lemon, herbs, and garlic notes.

What’s a good side to serve with this?

It pairs nicely with grilled chicken or salmon, or as part of a larger roasted veggie spread. A simple quinoa or couscous underlay can turn it into a more filling meal.

Review: When you read this back aloud, you’ll notice the rhythm feels natural—short steps, then a little longer note of reflection, then a practical tip. The goal was to give you a friendly guide that doesn’t overwhelm, while still providing clear, actionable instructions. If you’re cooking along with a friend or family member, use this as a shared space to chat about tweaks you’d like to try next time—more lemon for brightness, less garlic, or extra feta for that salty tang. Enjoy the lemony, herbaceous aroma as the kitchen fills with warmth, and savor the earthy sweetness of the roasted potatoes balancing the broccoli’s crisp bite.