Roasted Sweet Potatoes, Broccoli, and Pecans
Roasted sweet potatoes, broccoli, and pecans—a comforting side dish that’s easy to make and perfect for any gathering. Try this recipe today!
Ingredients
- 1 pound sweet potatoes peeled and diced into 1-inch cubes (around 2 medium potatoes)
- 5 cups of broccoli florets from 1 large head of broccoli
- 2 tablespoons of olive oil
- 1 tablespoon of fresh thyme leaves or substitute with 1 teaspoon of Italian seasoning
- 1/2 teaspoon of smoked paprika
- Salt and pepper to taste
- 1/2 cup of dried cranberries
- 1 cup of pecan halves
Instructions
Roast the Vegetables:
- Preheat your oven to 400°F.
- In a large mixing bowl, combine the diced sweet potatoes and broccoli florets. Drizzle with olive oil, then sprinkle with smoked paprika, salt, pepper, and fresh thyme leaves (or Italian seasoning if preferred).
- Arrange the seasoned vegetables in a single layer on a large baking sheet lined with parchment paper. If necessary, use two baking sheets to avoid overcrowding.
- Place the baking sheet in the oven on the middle or bottom rack and roast for about 25 minutes, or until the sweet potatoes are tender and slightly crispy. Cooking time may vary, especially if using a convection oven.
Toast the Pecans:
- While the vegetables are roasting, place the pecan halves on a separate baking sheet. Toast them in the same oven for about 5-10 minutes, keeping a close eye on them to prevent burning.
Assemble the Dish:
- Transfer the roasted sweet potatoes and broccoli to a large serving bowl, making sure to include any juices from the roasting pan. Add the toasted pecans and dried cranberries, then toss everything together to combine.
- The roasted vegetables should be flavorful enough on their own, but if you'd like to add a touch of sweetness, mix 1 tablespoon of maple syrup with 2 tablespoons of freshly squeezed lime juice and drizzle over the dish before serving. Enjoy your delicious side dish!