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
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 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
