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 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Side Dish
Cuisine: American, Gluten Free, Vegetarian
Servings: 4
Calories: 112kcal
- 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.
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!
** 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