Garlic Parmesan Roasted Sweet Potatoes and Broccoli
A warm, comforting sheet pan dish featuring sweet potatoes and broccoli roasted with garlic and finished with Parmesan. This recipe is straightforward, customizable, and balanced enough for a weeknight dinner or a casual weekend lunch.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
Instructions
- Preheat your oven to 400°F (205°C) and line a large baking sheet with parchment paper.
- Wash and prep the vegetables: peel and cube the sweet potatoes into bite sized pieces and cut the broccoli into florets. Pat dry so they roast nicely instead of steaming.
- In a large bowl, toss the sweet potatoes with 1 tablespoon of olive oil, salt, pepper, and paprika if you’re using it. Add half of the minced garlic and mix until the pieces are lightly coated.
- Spread the sweet potatoes on the baking sheet in a single layer. Bake for about 12 minutes.
- Meanwhile, in the same bowl, toss the broccoli with the remaining olive oil, garlic, and a pinch of salt. After the sweet potatoes have roasted for 12 minutes, add the broccoli to the sheet pan and continue roasting for another 12 to 14 minutes, until the potatoes are tender and the broccoli edges are slightly caramelized.
- Remove from the oven and sprinkle the Parmesan over the hot vegetables while they’re still warm. Toss gently to coat and let the cheese melt over the tops.