Honey Mustard Roasted Sweet Potatoes and Broccoli
A warm, lightly tangy bake that brings together sweet potatoes and broccoli with a honey-mustard glaze. It’s easy to prep, cooks in one tray, and pairs nicely with chicken, salmon, or tofu for a flexible weeknight meal.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 bunch broccoli, cut into florets
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon whole-grain mustard or Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat.
- In a big bowl, toss the cubed sweet potatoes with a tablespoon of olive oil and a pinch of salt. Spread them on the baking sheet in a single layer.
- Roast for 15 minutes, then give the potatoes a quick stir.
- Meanwhile, whisk together the honey, mustard, vinegar, the remaining tablespoon of olive oil, salt, and pepper in a small bowl.
- After the potatoes have roasted 15 minutes, add the broccoli florets to the sheet. Drizzle with the honey-mustard glaze and toss to coat everything evenly.
- Roast for another 10–15 minutes, until the broccoli is tender and the potatoes are golden at the edges. If you like extra crisp edges, broil for 1–2 minutes at the end, watching closely.
- Taste and adjust: a squeeze of lemon or a pinch more salt can wake up the flavors. Serve warm.