Description
This vibrant Sheet Pan Roasted Vegetables recipe features sweet potatoes, broccoli, asparagus, and cherry tomatoes perfectly seasoned and roasted to tender, caramelized perfection. A simple, healthy, and delicious side dish that’s easy to prepare and ideal for meal prepping or weeknight dinners.
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 into 1½-inch florets
- 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 Oven: Preheat your oven to 425 degrees Fahrenheit to ensure it reaches the perfect roasting temperature.
- Prepare Sweet Potato & Broccoli: On a large rimmed baking sheet, spread out the peeled and chopped sweet potato and broccoli florets evenly, making sure the pan is full but not overcrowded. Drizzle with 2 tablespoons of extra virgin olive oil and sprinkle smoked paprika, granulated garlic or garlic powder, salt, and freshly ground black pepper to taste. Toss or stir gently with a spatula to coat all pieces evenly with the oil and seasonings.
- First Roasting: Place the baking sheet in the preheated oven and roast for about 20 minutes. Stir the vegetables halfway through cooking to promote even browning and roasting.
- Prepare Asparagus & Tomatoes: While the first batch roasts, combine the trimmed and cut asparagus pieces and halved cherry tomatoes in a small bowl. Toss them with the remaining 1 tablespoon of extra virgin olive oil and season with salt and freshly ground black pepper to taste.
- Add Asparagus & Tomatoes & Continue Roasting: After the initial 20 minutes, carefully remove the baking sheet from the oven. Add the asparagus and tomatoes to the sheet, spreading everything out into an even layer with a spatula to allow for uniform roasting. Return the sheet to the oven and roast for an additional 8 to 10 minutes until the asparagus is fork-tender and the tomatoes begin to soften and char slightly.
- Finish & Serve: Remove the sheet pan from the oven. Let the roasted vegetables cool slightly, then transfer to a serving dish and enjoy warm as a flavorful side dish or incorporate into your favorite meals.
Notes
- Make sure not to overcrowd the baking sheet to allow proper roasting and caramelization.
- Use varied color cherry tomatoes for a more visually appealing dish.
- Adjust seasoning according to taste; you can add fresh herbs after roasting if desired.
- For a vegan meal, this recipe is naturally suitable without modification.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
Nutrition
- Serving Size: 1 cup (about 120g)
- Calories: 110
- Sugar: 5g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
