Roasted Sweet Potatoes with Broccoli and Peppers Side Dish | Vegetarian or Vegan Meal

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats while canola oil is more budget-friendly.

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: regular potatoes

Butternut squash offers similar sweetness and texture, while regular potatoes are cost-effective.

Prepare all ingredients: sweet potatoes, broccoli, onions, bell peppers, and tomatoes.

Make a marinade by combining garlic, dried thyme, oregano, cumin, paprika, red pepper flakes, salt, black pepper, olive oil, and balsamic vinegar in a bowl.

Peel and cube the sweet potatoes into bite-sized pieces.

Place the sweet potatoes in a lined baking sheet and drizzle with some of the marinade, tossing to coat.

Preheat the oven to 400°F (204°C).

Spread the sweet potatoes in a single layer on the baking sheet and place in the oven.

Chop the broccoli into florets and add to the same bowl with the remaining marinade, along with sliced red onions and bell peppers.

After 10 minutes, check the sweet potatoes, which should be starting to soften.

Add the broccoli, onions, and bell peppers to the baking sheet with the sweet potatoes and season with more salt and black pepper.

Add minced garlic to the vegetables and return to the oven for another 5 minutes.

After 5 minutes, check the vegetables; they should be charred and softened.

Combine all roasted vegetables in a bowl, adding any remaining marinade and tossing to coat.

Chop parsley and sprinkle over the roasted vegetables before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary