Lemon Herb Roasted Sweet Potatoes and Broccoli with Feta
A warm, comforting bake that pairs sweet-tart roasted sweet potatoes with crisp broccoli, brightened by lemon and herbs, and finished with salty feta. It’s a simple, well-balanced dish that comes together in one pan for easy weeknight meals and leftovers you’ll actually look forward to.
Ingredients
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 3 cups broccoli florets
- 2 tablespoons olive oil
- 1 whole 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
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup.
- 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.
- Spread the potatoes in a single layer on the baking sheet. Roast for about 15 minutes.
- Meanwhile, toss the broccoli florets with the remaining tablespoon of olive oil, lemon juice, the rest of the garlic, and a pinch of salt.
- 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.
- Finish with a light sprinkle of feta, chopped parsley, and any additional lemon zest to taste. Give everything a quick toss and serve warm.