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Delicious roasted sweet potatoes served as a healthy side dish

Roasted Sweet Potatoes with Mixed Vegetables

A customizable and delicious roasted sweet potato recipe that brings out the natural sweetness of your favorite vegetables, perfect as a side dish or addition to salads and bowls.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 cups your choice of vegetables (e.g., carrots, bell peppers, zucchini)
Seasoning
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon seasoning blend of your choice

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Chop the vegetables into even pieces and place them in a bowl.
  3. Drizzle with olive oil and sprinkle with salt, pepper, and your seasoning blend.
  4. Toss to coat evenly.
  5. Spread the vegetables in a single layer on a baking sheet.
Cooking
  1. Roast in the oven for about 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.

Notes

Serve the roasted sweet potatoes warm straight from the oven. They pair wonderfully with grilled meats, fish, or can be tossed into salads for added texture. Garnish with fresh herbs or a squeeze of lemon for extra flavor. Store any leftovers in an airtight container in the fridge for up to 3-5 days. Reheat in the oven or microwave until warmed through. For extra crunch, line your baking sheet with parchment paper.