Description
A vibrant and healthy sheet pan roasted vegetables recipe featuring sweet potato, broccoli, asparagus, and cherry tomatoes, seasoned with smoked paprika and garlic for a deliciously easy side dish.
Ingredients
Scale
Vegetables
- 1 sweet potato, about 1 pound, peeled and cut into 1- to 1½-inch pieces
- 1 small crown broccoli, about 10 ounces, cut florets into 1½-inch pieces
- 1 bunch asparagus, about 12 spears, woody ends trimmed halfway and cut into 1- to 1½-inch pieces
- 1 cup cherry tomatoes, halved (use a variety of colors)
Seasonings and Oil
- 3 tablespoons extra virgin olive oil, divided
- ½ teaspoon smoked paprika
- ½ teaspoon granulated garlic or garlic powder
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for roasting the vegetables evenly and to achieve a nice caramelization.
- Prepare Sweet Potato and Broccoli: On a large rimmed baking sheet, place the sweet potato pieces and broccoli florets. Drizzle with 2 tablespoons of extra virgin olive oil, then season with smoked paprika, granulated garlic or garlic powder, salt, and freshly ground black pepper. Stir everything together with a spatula to evenly coat the vegetables with oil and seasonings.
- Roast First Batch: Transfer the baking sheet to the oven and roast for 20 minutes. About halfway through, around 10 minutes in, stir the vegetables gently with a spatula to ensure even cooking and browning.
- Toss Asparagus and Tomatoes: While the first batch roasts, place the trimmed and cut asparagus and halved cherry tomatoes in a small bowl. Toss them with the remaining 1 tablespoon of olive oil, salt, and pepper to coat well.
- Add Asparagus and Tomatoes: Remove the baking sheet from the oven after the initial 20 minutes. Pour the asparagus and tomatoes onto the baking sheet with the sweet potato and broccoli. Spread the vegetables out into an even layer using a spatula to promote even roasting.
- Finish Roasting: Return the baking sheet to the oven and continue roasting for an additional 8 to 10 minutes. Cook until the asparagus is fork-tender and the tomatoes have softened and lightly caramelized.
- Serve: Remove from oven and serve warm as a colorful and flavorful side dish perfect for any meal.
Notes
- Make sure the vegetables are spread in a single layer on the baking sheet to ensure even roasting and prevent steaming.
- You can use smoked paprika for a smoky depth or substitute with regular paprika if unavailable.
- Feel free to add other favorite vegetables like bell peppers or carrots for variety.
- Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm gently in the oven or microwave to maintain texture.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 120
- Sugar: 5 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
