Maple Glazed Roasted Sweet Potatoes and Broccoli
A simple, comforting sheet-pan dish that pairs tender roasted sweet potatoes with bright broccoli, all lacquered in a maple glaze. It’s easy to prep, builds on pantry staples, and makes a comforting weeknight lunch or dinner.
Ingredients
- 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
- to taste black pepper
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.