This recipe for Lemon Roasted Broccoli and Sweet Potatoes is an easy way to take your vegetable side dish up a notch!
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Side dishes are usually my favorite part of dinner. I was a vegetarian for over 10 years, but even before that, I preferred the sides! I’ve come a long way since my days growing up on mashed potatoes and canned vegetables. Don’t get me wrong, I still love me some mashed potatoes!
Looking back on my childhood dinners, I think that somewhere along the line, people started feeling “too busy” for homemade meals. Any and every short cut was taken to put dinner on the table faster. I know my mom felt this way, and it was super common back then to reach for cans and frozen meals.
Thankfully, times are a changing! And, they are reverting back to way things were done in the good ole’ days. It’s so true that newer is not always better. That taking a little more time and putting a little more love into preparing your meals really makes a difference!
I’ll stop rambling now and get to the recipe for these Lemon Roasted Broccoli and Sweet Potatoes! It’s a side dish that can be prepped and cooked in around 30 minutes and pairs well with just about everything! All you need is 3 ingredients, plus salt, pepper, and olive oil!
Lemon Roasted Broccoli & Sweet Potatoes
Preheat your oven to 350°F.
Dice the sweet potato into small cubes, cut the broccoli florets into bite size pieces, and the lemon into thin slices. Remove any seeds from the lemon.
Spread the sweet potatoes and broccoli out onto a baking sheet. Drizzle on the olive oil and toss to coat.
Season with salt and pepper, then lay the lemon slices over the vegetables.
Bake for 25-30 minutes, or until sweet potatoes are fork-tender, tossing halfway through.
Place the vegetables in a serving dish and top with the baked lemons. You can add a sprinkle of parsley, if desired.
- 2 cups sweet potatoes * diced
- 2 cups broccoli florets
- 1 lemon * zested and sliced thin (reserve lemon ends)
- 1 tablespoon extra virgin olive oil
- 1 clove garlic * minced
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
Preheat your oven to 350°F.
Add the sweet potatoes, broccoli, lemon zest, olive oil, garlic, salt and pepper medium bowl. Squeeze in the juice from the 2 reserved lemon ends. Toss to coat.
Spread the seasoned sweet potatoes and broccoli out onto a baking sheet and lay the lemon slices over the vegetables.
Bake for 25-30 minutes, stirring halfway through, or until the sweet potatoes are fork-tender.
Tips & Techniques for the Best Lemon Roasted Broccoli and Sweet Potatoes
- If you don’t have a microplane, you can remove the zest from the lemon with a vegetable peeler or knife and mince it.
- To save time, you can use already prepped vegetables available in some grocery store produce sections.
- Store any leftovers in air-tight containers in the refrigerator and use within 3-5 days.
- What do you serve with Lemon Roasted Broccoli and Sweet Potatoes? You can serve this side dish along side of most any protein or seafood. It’s also a great side to dish to a salad at lunch time, as well!
** Nutritional information is an estimate and may vary.