Overhead view of lemon roasted broccoli and sweet potatoes in a white serving dish on a wood backdrop with a blue napkin
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5 from 4 votes

Lemon Roasted Broccoli & Sweet Potatoes

This recipe for Lemon Roasted Broccoli and Sweet Potatoes is an easy way to take your vegetable side dish up a notch!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side Dish
Cuisine: American, Gluten Free, Vegetarian
Servings: 4
Calories: 112
Author: Lauren


  • 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.


Serving: 1serving | Calories: 112kcal | Carbohydrates: 19g | Protein: 2g | Fat: 3g | Sodium: 343mg | Potassium: 405mg | Fiber: 3g | Sugar: 4g | Vitamin A: 9720IU | Vitamin C: 56.8mg | Calcium: 48mg | Iron: 0.9mg