Herb-Roasted Sweet Potato and Broccoli Medley
Crisp-tender sweet potatoes and broccoli roasted with rosemary and garlic for a vibrant, fiber-rich side that supports digestion. This Mediterranean-inspired Whole30 recipe (vegetarian), ready in about 32 minutes, pairs sweet potatoes, broccoli crowns, avocado oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium sweet potatoes
- 1.5 lbs broccoli crowns
- 1.5 tbsp avocado oil
- 3 garlic cloves
- 1 tsp finely chopped fresh rosemary
- 1/2 tsp sea salt
- 1/4 tsp black pepper
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 425°F. Peel and cut 2 medium sweet potatoes into 1/2-inch cubes. Cut 1.5 lbs broccoli crowns into 1-inch florets. Place in a large bowl.
- Step 2: Add 1.5 tbsp avocado oil, 3 minced garlic cloves, 1 tsp chopped rosemary, 1/2 tsp sea salt, and 1/4 tsp black pepper. Toss until evenly coated, then spread on a parchment-lined baking sheet in a single layer.
- Step 3: Roast for 20-22 minutes, stirring once halfway, until potatoes are golden at edges and broccoli is tender-crisp with slight browning.
