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Roasted Sweet Potatoes and Vegetables

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Roasted Sweet Potatoes and Vegetables
  • Prep 25 min
  • Total 1 hr 5 min
  • Servings 6
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Roasting vegetables works a little bit of kitchen magic. It softens their interiors to just the right tender texture, adds bit of crispiness to the edges, and brings out richer flavor than you’d ever get with steamed or raw veggies. What’s even more wonderful is that, while veggie lovers are sure to enjoy them, skeptics find a lot to love in a pan of toasty, flavorful and warm vegetables, too. This versatile recipe includes sweet potatoes, broccoli, bell peppers and peas for a colorful combination that serves up big flavor. It’s a versatile side for simple suppers, dressed up dinners and can even take center stage for meatless meals and make-ahead meal prep.
Updated Jul 30, 2019

Ingredients

  • 5 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups 3/4-inch diced unpeeled orange-fleshed sweet potatoes
  • 1 cup 3/4-inch diced red bell pepper (about 1 large)
  • 3 cups broccoli florets
  • 1/2 cup sliced green onion whites
  • 1 cup frozen peas, thawed
  • 1/4 cup sliced green onion greens
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 lime, cut in wedges

Steps

  • 1
    Heat oven to 425°F. Spray 18x13-inch rimmed pan with cooking spray.
  • 2
    In large bowl, mix 4 tablespoons of the olive oil, 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add sweet potatoes and red bell pepper; toss to coat. Transfer vegetables to pan (reserve bowl); spread in single layer. Roast 30 minutes; stir.
  • 3
    To same bowl, add remaining 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add broccoli and green onion whites to bowl, and toss to coat; stir into vegetable mixture in pan. Roast 5 minutes longer.
  • 4
    Stir peas into vegetable mixture in pan. Roast 3 to 5 minutes longer or until peas are heated through and potatoes are very tender and beginning to brown. Top vegetables with green onion greens and cilantro; serve with lime wedges.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use a fish spatula or other flat spatula to stir the vegetables if they cling to the pan a bit.
  • tip 2
    Like it hot? Serve with Sriracha or chili garlic sauce for an extra kick.

Nutrition

210 Calories, 12g Total Fat, 4g Protein, 23g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
100
Total Fat
12g
18%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
460mg
19%
Potassium
490mg
14%
Total Carbohydrate
23g
8%
Dietary Fiber
5g
21%
Sugars
6g
Protein
4g
% Daily Value*:
Vitamin A
220%
220%
Vitamin C
70%
70%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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