Go Back

Lemon-Roasted Broccoli and White Sweet Potatoes

I love roasted vegetables, and this is a great combination! White sweet potatoes have a subtle sweetness that complements broccoli's nutty flavor when roasted.  When cut small enough, the sweet potatoes and broccoli are baked in 20 minutes or less! 
Course Side Dish
Cuisine American
Keyword easy, Gluten-free, vegan, vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Author Beth


  • 11/2 pound broccoli preferably organic, florets separated into bite-size pieces
  • 2 medium white sweet potatoes sliced in thin wedges about ¼ inch thick
  • 1 tablespoon olive oil plus more for oiling the pan
  • 1 tablespoon avocado oil more oil to taste
  • 1 teaspoon salt I use Redmond pink sea salt
  • 1 teaspoon mixed seasoning of choice I like Trader Joe’s 21 seasoning salute
  • ½ teaspoon paprika or more to taste
  • ½ teaspoon cumin
  • 1 ½ tablespoons lemon juice


  • Preheat the oven to 350 degrees F.
  • Arrange the vegetables on an oiled baking sheet in a single layer.
  • Drizzle with the oils - add more oil if there is not enough to coat the vegetables lightly. Mix them with your fingers if needed.
  • Sprinkle the salt evenly over the vegetables.
  • Sprinkle the cumin and paprika over the white sweet potatoes.
  • Drizzle the lemon juice evenly over the vegetables.
  • Bake for 15-20 minutes until the broccoli is softened and the sweet potatoes are slightly browned. If you are not eating this with a dish like my Beef Stroganoff, they are also delicious with a salad dressing or dip of your choice.