If you’re looking for a vibrant, tasty, and super easy way to get your veggies in, this Sheet Pan Roasted Vegetables with Sweet Potatoes, Broccoli, Asparagus, and Cherry Tomatoes Recipe is a total game-changer. I absolutely love how the natural sweetness of the sweet potatoes pairs with the freshness of asparagus and burst of cherry tomatoes—all roasted to caramelized perfection on one pan. Whether you’re new to roasting or have tried it before, you’ll find that this recipe is reliable, forgiving, and packed with flavor that gets better each time you make it.
Why You’ll Love This Recipe
- All-in-One Sheet Pan Cooking: Less mess in the kitchen means more time enjoying your meal.
- Balanced Flavors & Textures: Sweet potatoes, crisp-tender asparagus, and juicy cherry tomatoes make every bite exciting.
- Perfect for Meal Prep: Make a batch once and have healthy, delicious veggies ready for days.
- Naturally Gluten-Free & Vegan: Easily fits into many diets without extra fuss.
Ingredients You’ll Need
The beauty of this sheet pan roasted vegetable mix is in its simplicity and fresh ingredients. I always suggest picking sweet potatoes that are firm without any soft spots, and looking for bright, firm asparagus spears. Using cherry tomatoes of different colors really makes the dish pop visually and flavor-wise, too.
- Sweet potato: Choose medium-sized and firm sweet potatoes for even roasting.
- Broccoli florets: Small crowns with tight heads roast nicely without drying out.
- Extra virgin olive oil: Use good quality for the best flavor and roasting results.
- Smoked paprika: It adds a subtle smoky note that wakes up the sweetness.
- Granulated garlic or garlic powder: Perfect for layering gentle garlic flavor without overpowering.
- Salt and freshly ground black pepper: Essential for seasoning and enhancing natural vegetable flavors.
- Asparagus spears: Trim woody ends for the best bite and tenderness.
- Cherry tomatoes: Halve them — I love mixing red, yellow, and orange for color contrast.
Variations
I love making this recipe my own depending on what’s in season or pantry staples. Feel free to swap in other veggies or spices to tailor it to your taste buds.
- Add root vegetables: Carrots or parsnips make a hearty addition, and roasting brings out extra sweetness.
- Spice it up: Toss the veggies with a pinch of cayenne or curry powder for a bold twist — I tried curry paprika once, and my family went crazy!
- Make it herbaceous: Toss fresh rosemary or thyme before roasting for aromatic layers.
- Protein boost: Add chickpeas or tofu tossed in the same seasoning for a complete meal.
How to Make Sheet Pan Roasted Vegetables with Sweet Potatoes, Broccoli, Asparagus, and Cherry Tomatoes Recipe
Step 1: Prep the Oven and Veggies
First things first, preheat your oven to 425 degrees F. I find that this high heat is key to getting that perfect roasted caramelization without drying the veggies out. Peel your sweet potato and cut it into chunky 1 to 1½-inch pieces so it cooks evenly. Do the same size for broccoli florets — this way, everything will roast in harmony. Don’t forget to trim the woody ends off your asparagus and cut it into similar lengths to match the other veggies.
Step 2: Season and Roast Sweet Potato & Broccoli
Place the sweet potato and broccoli florets on a large rimmed baking sheet. You want them spread out — not cramped — so they roast instead of steam. Drizzle 2 tablespoons of extra virgin olive oil over them, then sprinkle smoked paprika, granulated garlic or garlic powder, salt, and freshly ground pepper. I usually use my hands or a spatula to toss them gently until coated evenly. Roast these for 20 minutes, and remember to stir once halfway through so they develop an even golden color.
Step 3: Add Asparagus and Cherry Tomatoes
While the first batch is roasting, toss the asparagus pieces and halved cherry tomatoes with the remaining tablespoon of olive oil, plus a little salt and pepper. After 20 minutes, take the baking sheet out and spread the asparagus and tomatoes on top of the sweet potatoes and broccoli. Spread evenly to ensure good roasting contact. Then pop it back in the oven for 8 to 10 more minutes. You’ll know it’s done when the asparagus is fork tender and the cherry tomatoes are slightly blistered and juicy.
Pro Tips for Making Sheet Pan Roasted Vegetables with Sweet Potatoes, Broccoli, Asparagus, and Cherry Tomatoes Recipe
- Even Size Chunks: Cutting your veggies to similar sizes is what ensures everything cooks evenly without over- or under-done pieces.
- Don’t Overcrowd: I used to cram everything on one pan, and it steamed instead of roasted – leaving you with soggy veggies. Give them breathing room!
- Toss Halfway Through: Stir the first batch midway to develop that gorgeous roasted color all around.
- Rest After Roasting: Let the pan veggies sit for a few minutes after oven time — it helps the flavors settle and keeps them from being too hot to enjoy immediately.
How to Serve Sheet Pan Roasted Vegetables with Sweet Potatoes, Broccoli, Asparagus, and Cherry Tomatoes Recipe
Garnishes
I often sprinkle freshly chopped parsley or basil over the finished veggies for a fresh, herby touch. A light drizzle of balsamic glaze or a squeeze of lemon juice before serving really brightens up the flavors. Sometimes, I like to add a sprinkle of toasted pine nuts or crumbled feta cheese for a bit of crunch and a salty kick—it’s all about what you’re craving!
Side Dishes
These roasted veggies are fantastic as a side for grilled chicken, baked fish, or even as part of a hearty grain bowl with quinoa or farro. On busy weeknights, I sometimes toss them into warm couscous with a dollop of Greek yogurt for an easy, nutrient-packed meal.
Creative Ways to Present
For special occasions, I like to arrange the roasted vegetables artfully on a large platter topped with edible flowers or microgreens. Another favorite is serving them inside grilled pita pockets with some hummus, turning this side into a deliciously portable meal.
Make Ahead and Storage
Storing Leftovers
I store leftover roasted vegetables in airtight containers in the fridge, and they usually keep well for up to 3 days. I noticed that keeping them separate from any dressings or fresh herbs helps them retain their texture and flavor better.
Freezing
Freezing roasted veggies can sometimes make them a bit mushy upon thawing, but if you want to save time, freeze them in single layers on trays first, then transfer to freezer bags. When reheated with a quick roast or sauté, they can still be delicious, especially if you’re adding them to soups or casseroles.
Reheating
I recommend reheating leftover veggies in a hot skillet or back in the oven at 375°F for about 10 minutes to keep some crispiness. Microwaving works, but sometimes makes them softer than I like.
FAQs
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Can I use frozen vegetables for this recipe?
Using frozen veggies is possible but I recommend thawing and drying them thoroughly first to prevent sogginess. Fresh veggies roast better as they caramelize and hold texture more effectively.
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What if I don’t have smoked paprika?
No worries! Regular paprika or a touch of cumin can work nicely as substitutes. The smoked paprika adds a warm, smoky depth but isn’t essential if you’re out.
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Can this be made gluten-free?
Absolutely! This recipe is naturally gluten-free since it’s just vegetables and seasoning. Perfect for those following gluten-free diets.
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How do I get crispy roasted vegetables?
Make sure your veggies aren’t overcrowded on the pan, toss with enough oil, and roast at a high temperature like 425°F. Stirring halfway through helps them roast evenly and get crispy edges.
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Is this recipe good for meal prep?
Yes! It’s a great recipe to batch cook, then add to lunches or dinners throughout the week. Leftovers reheat well and can even be enjoyed cold in salads.
Final Thoughts
When I first tried this Sheet Pan Roasted Vegetables with Sweet Potatoes, Broccoli, Asparagus, and Cherry Tomatoes Recipe, it quickly became a staple in my kitchen because it’s just so easy and versatile. It’s perfect for busy nights yet impresses guests with its vibrant colors and delicious layers of flavor. I hope you’ll find it as rewarding to make and eat as I do — sometimes, the simplest recipes are the best! So, grab your favorite sheet pan and dive into this colorful veggie feast. You won’t regret it!
Print
Sheet Pan Roasted Vegetables with Sweet Potatoes, Broccoli, Asparagus, and Cherry Tomatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant and healthy Sheet Pan Roasted Vegetables recipe features a colorful mix of sweet potatoes, broccoli, asparagus, and cherry tomatoes roasted to perfection with olive oil and spices. It’s a simple, hands-off dish that makes a perfect side or light main course, bursting with flavor and texture.
Ingredients
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 about halfway up and cut into 1- to 1½-inch pieces
- 1 cup cherry tomatoes, halved (use a variety of colors)
Seasonings & 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 the oven: Set your oven to 425°F (220°C) to get it ready for roasting the vegetables.
- Prepare sweet potatoes and broccoli: Place the peeled and cut sweet potatoes along with the broccoli florets on a large rimmed baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle smoked paprika, granulated garlic or garlic powder, salt, and pepper over the veggies. Stir well with a spatula to coat everything evenly.
- Roast initial vegetables: Put the baking sheet in the oven and roast the sweet potatoes and broccoli for 20 minutes. Halfway through, stir them with a spatula to ensure even cooking.
- Toss asparagus and tomatoes: While the first round is roasting, put the asparagus pieces and halved cherry tomatoes in a small bowl. Toss with the remaining 1 tablespoon of olive oil and season with salt and pepper to taste.
- Add asparagus and tomatoes to the pan: After the initial 20 minutes, remove the baking sheet from the oven and spread the asparagus and cherry tomatoes evenly across the sheet with the spatula.
- Continue roasting: Return the baking sheet to the oven and roast for another 8 to 10 minutes, or until the asparagus is tender when pierced with a fork and all vegetables are nicely caramelized.
- Serve: Remove from oven and serve warm as a delicious, colorful side dish or light vegetarian main.
Notes
- For even cooking, make sure the vegetables are cut into similar sizes.
- If you prefer softer asparagus, roasting can be extended by a few more minutes.
- You can swap out the asparagus and cherry tomatoes with any seasonal vegetables you like.
- If you want a bit more seasoning, try adding fresh herbs like thyme or rosemary before roasting.
- Leftover roasted vegetables can be refrigerated for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1/6 of recipe (about 1 cup)
- Calories: 140
- Sugar: 6g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
