Description
This vibrant Sheet Pan Roasted Vegetables recipe combines sweet potatoes, broccoli, asparagus, and cherry tomatoes, seasoned with smoked paprika and garlic, then roasted to perfection for a delicious, easy-to-make side dish.
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 florets into 1½-inch pieces
- 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 and 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 the oven: Preheat your oven to 425 degrees Fahrenheit to ensure it is hot enough for roasting the vegetables to a tender and slightly caramelized finish.
- Prepare and season sweet potato and broccoli: Place the sweet potato pieces and broccoli florets on a large rimmed baking sheet, making sure the sheet is fairly full but not overcrowded. Drizzle with 2 tablespoons of extra virgin olive oil. Sprinkle the smoked paprika, granulated garlic (or garlic powder), salt, and freshly ground black pepper over the vegetables. Stir them gently with a spatula to evenly coat everything with oil and seasoning.
- Roast initial vegetables: Transfer the baking sheet to the preheated oven and roast for 20 minutes. Halfway through (around 10 minutes), stir the vegetables gently with a spatula to promote even roasting and browning.
- Prepare asparagus and tomatoes: While the sweet potatoes and broccoli are roasting, put the trimmed and cut asparagus pieces along with halved cherry tomatoes in a small bowl. Toss them with the remaining 1 tablespoon of olive oil and season lightly with salt and black pepper to taste.
- Add asparagus and tomatoes and continue roasting: After the initial 20 minutes, remove the baking sheet from the oven and add the asparagus and tomatoes to the sheet. Use a spatula to spread all the vegetables out in an even layer. Return the pan to the oven and roast for an additional 8 to 10 minutes until the asparagus is fork tender and all vegetables are cooked through with a slightly roasted exterior.
- Serve and enjoy: Remove from the oven and transfer the roasted vegetables to a serving dish, or serve straight from the sheet pan for a rustic presentation. Enjoy warm as a flavorful and healthy side dish.
Notes
- Cut vegetables into similar sizes to ensure even roasting.
- Do not overcrowd the pan to avoid steaming instead of roasting.
- You can substitute smoked paprika with regular paprika if unavailable, though smoked adds a lovely depth.
- Use fresh herbs like thyme or rosemary if desired for added flavor.
- These vegetables can be stored in an airtight container in the fridge for up to 3 days and reheated.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 140
- Sugar: 6g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
