Sheet Pan Roasted Broccoli & Sweet Potatoes

By Jess

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If you want to make roasted broccoli and sweet potatoes that are tender, caramelized and perfectly cooked every time, use this easy sheet pan recipe.

Sheet Pan Roasted Broccoli and Sweet Potatoes

Roasting broccoli and sweet potatoes is by far the best way to cook them! They’re so easy to make and develop a caramelized crust that can’t be achieved with any other method but oven roasting.

All you need is a sheet pan and 5 simple ingredients that you probably already have in your pantry.


Sheet Pan Roasted Broccoli and Sweet Potatoes

Broccoli – 1 head
Sweet Potatoes – 1 large sweet potato
Rosemary – fresh is best, but dried will work as well
Garlic – fresh, whole cloves
Olive Oil – extra virgin olive oil is best

How to Roast Broccoli and Sweet Potatoes in the Oven:

Prep the Broccoli and Sweet Potatoes: Preheat the oven, cut the broccoli into bite-sized florets and cube the sweet potatoes into bite-sized chunks. Toss it all in the olive oil, garlic and rosemary mixture and spread evenly over a sheet pan.

NOTE: 18″ × 26″ sheet pans are generally the best size sheet pan to use, as it lets you spread the veggies out in a think layer. However, use as small as you need to, as long as the broccoli and sweet potato can be spread thinly and have room to breathe while roasting.

Sheet Pan Roasted Broccoli and Sweet Potatoes

Roast the Veggies: Bake for 25 or so minutes. It can be hard to give exact times, as ovens can bake at very different bake times.

My best advice would be to start checking the doneness 15 minutes in, and then every 3 minutes after until they’re fork tender (but not mushy). No one wants to eat a crunchy sweet potato!

Sheet Pan Roasted Broccoli and Sweet Potatoes

Make Ahead and Freezing Instructions:

To Make-Ahead: Cube the sweet potato and cut the broccoli up ahead of time and store in an air tight ziploc bag.

To Freeze: Oven roast the broccoli and sweet potato, let cool completely (very important), and place in a freezer safe zip lock bag.Will keep for 2-3 months.


  • Olive oil, lemon and garlic
  • Coconut oil, red pepper flakes and parmesan
  • Balsamic vinegar and garlic
  • Sheet Pan Roasted Broccoli and Sweet Potatoes


      • 1 head broccoli, cut into florets
      • 1 large sweet potato, peeled and cut into 1 inch cubes
      • 3 tbsp olive oil
      • 1 tbsp chopped fresh rosemary or 1 tsp dried rosemary
      • 3 garlic cloves, minced
      • salt, black pepper to taste


    1. Preheat oven to 425°F.
    2. In a large bowl place the broccoli florets, sweet potato, garlic, olive oil and rosemary.
    3. Toss to coat.
    4. Season to taste with salt and black pepper.
    5. Transfer to a baking sheet.
    6. Roast in preheat oven for 25 minutes or until lightly brown and tender.
    7. Remove from the oven and serve.


    Serving Size





    Total Time

    30 minutes

    Prep Time

    5 minutes

    Cook Time

    25 minutes

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