 This recipe for Lemon Roasted Broccoli and Sweet Potatoes uses simple ingredients to add big flavor to this vegetable side dish! It’s an easy recipe to prepare and perfect along side of just about any meat or seafood.
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Side dishes are usually my favorite part of any dinner. These days, I know most of you are looking for quick and easy recipes to make for dinner, but that you don’t want to sacrifice flavor and quality. I totally get it!
To make this Lemon Roasted Broccoli and Sweet Potatoes recipe, all you need is a handful of ingredients. It takes 5-10 minutes to prepare everything and 25-30 minutes of bake time to get this fresh and zesty side dish on the table.
Get the veggies in the oven to roast first, then prepare the rest of your meal to have everything hot and ready right around the same time.
Why This Recipe Works
- Simple, fresh ingredients are used to give this simple side dish amazing flavor.
- This is an easy recipe to prep and takes just around 30 minutes to cook.
- These lemon roasted vegetables are family friendly – even the kids will love them!
How to Make Lemon Roasted Broccoli & Sweet Potatoes
Prep!
Preheat your oven to 350°F.
Dice the sweet potato into small cubes, cut the broccoli florets into bite size pieces, and mince the garlic.
Using a microplane (or vegetable peelers or knife), zest about a teaspoon of lemon zest from the lemon, then cut the lemon into thin slices (saving the 2 ends). Remove any seeds.
Create!
Add the sweet potatoes, broccoli, lemon zest, olive oil, garlic, salt and pepper medium bowl. Squeeze in the juice from the 2 ends of the lemon, then discard. 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 sweet potatoes are fork-tender.
Present!
Place the vegetables in a serving dish and top with the baked lemons.
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.
FAQ’s
- 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!
Other Recipes to Try
- Chili Roasted Carrots
- Sticky Sweet Fried Plantains
- Spiralized Sweet Potatoes with Brown Sugar Honey Butter
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Lemon Roasted Broccoli & Sweet Potatoes
Ingredients
- 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
Instructions
- 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.
Notes
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.
FAQ’s
- 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!
Nutrition
This recipe was originally published on May 15, 2018. The recipe and text was updated with new images in March 2019.
