Roasted Sweet Potato Veggie Tray

Name: Roasted Sweet Potato Veggie Tray
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4
Ingredients: 2 medium sweet potatoes, peeled and cubed; 2 cups broccoli florets; 1 red bell pepper, chopped; 2 medium carrots, sliced; 3 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon paprika

Highlighted under: Healthy & Light

When it comes to vibrant and healthy dishes, I can't resist a roasted sweet potato veggie tray. I love how the natural sweetness of the potatoes pairs beautifully with a medley of colorful vegetables. Roasting brings out the flavors and creates a lovely caramelization that makes each bite irresistible. It's a simple yet impressive dish that I've made for family gatherings and weeknight dinners alike. Plus, the bonus is that it's packed with nutrients and can be customized with your favorite veggies!

Created by

Eden Clarke

Last updated on 2026-01-18T02:40:12.512Z

One of my favorite things about preparing a roasted sweet potato veggie tray is the flexibility it offers. I usually choose a mix of seasonal vegetables, depending on what I have available. Recently, I experimented with adding carrots and red bell peppers along with the sweet potatoes, and the result was colorful and delicious. Roasting them at a higher temperature really enhances the flavor and gives that perfect golden-brown finish!

During the cooking process, I learned that tossing the veggies in a bit of olive oil and seasoning with salt and pepper really elevates the dish. It creates a delightful crust as they roast, making each bite crunchy on the outside and tender inside. I always recommend trying different herbs and spices, like rosemary or paprika, to give it a unique twist!

        Why You'll Love This Recipe
        Colorful and visually appealing presentation
Natural sweetness from roasted sweet potatoes
Flexible recipe that adapts to seasonal vegetables

      

Understanding the Ingredients

The stars of this tray are the sweet potatoes, which provide a beautiful balance of sweetness and nutrition. When selecting sweet potatoes, look for those with smooth skin and vibrant color, which indicates freshness. Their natural sugars caramelize beautifully during roasting, resulting in a delightful contrast with the nuttiness of the roasted broccoli and the sweetness of bell peppers and carrots. Using a variety of vegetables not only adds visual appeal but also brings different textures and flavors to the dish.

In this recipe, the seasonings play a crucial role in enhancing the vegetables' natural flavors. Garlic powder adds a mild pungency, while paprika brings warmth and depth. If you're looking for a bit of heat, consider adding a pinch of cayenne pepper or swapping the paprika for smoked paprika. This customization allows you to make the dish your own, catering to both personal tastes and dietary preferences.

Perfecting Your Roasting Technique

One of the key elements of roasting is ensuring that the vegetables are spaced out evenly on the baking sheet. If they are too crowded, they will steam rather than roast, resulting in a less desirable texture. Spread the veggies in a single layer, making sure there is some space between each piece for optimal browning. Turning them halfway through the roasting time promotes even cooking and caramelization, giving you that golden, crispy exterior that makes this dish so tempting.

Keep an eye on your vegetables in the last few minutes of roasting. Broccoli can turn from perfect to overcooked quickly, losing its vibrant color and crunchy texture. You want the sweet potatoes to be tender and golden while the broccoli should retain some crunchiness. A quick test with a fork will let you know when they are done – sweet potatoes should be easily pierced, while broccoli should still have some resistance.

Ingredients

For the Roasted Veggies

2 medium sweet potatoes, peeled and cubed
2 cups broccoli florets
1 red bell pepper, chopped
2 medium carrots, sliced
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika

Optional Garnish

Fresh parsley or cilantro, chopped

Instructions

Prepare the Ingredients

Preheat your oven to 425°F (220°C). Peel and cube the sweet potatoes. Chop the broccoli, red bell pepper, and slice the carrots into bite-sized pieces.

Toss with Seasoning

In a large bowl, combine the sweet potatoes, broccoli, red bell pepper, and carrots. Drizzle with olive oil and sprinkle salt, black pepper, garlic powder, and paprika. Toss until the vegetables are well-coated.

Roast the Veggies

Spread the veggies out in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and golden brown, flipping halfway through.

Serve and Enjoy

Once done, remove from the oven and let cool for a few minutes. Garnish with fresh herbs if desired and serve warm.

Enjoy!

This dish pairs wonderfully with a side of your choice or even as a standalone meal.

Pro Tips

For extra flavor, consider adding a squeeze of lemon or a dash of balsamic vinegar before serving. Also, experiment with different vegetable combinations based on what's in season!

Serving Suggestions

This Roasted Sweet Potato Veggie Tray makes an excellent side dish, but it can also shine as a main course. To elevate it, consider tossing it with cooked quinoa or farro for added protein and fiber. Drizzle a tangy tahini or yogurt sauce over the top for a creamy contrast to the roasted flavors. Fresh herbs like parsley or cilantro can also add a burst of color and freshness.

For a fun twist, transform this veggie tray into a wrap. Take your favorite flatbread and layer the roasted vegetables with some fresh greens and a spread of hummus or tzatziki. Roll it up for a nutritious lunch option that’s packed with flavor and texture.

Storage and Reheating Tips

If you find yourself with leftovers, storing them properly will keep them delicious. Cool the roasted veggies completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 4 days. For reheating, an oven is best; place them on a baking sheet and warm at 350°F (175°C) for about 10-15 minutes, allowing for a crispy texture once again.

If you wish to prepare this dish ahead of time, you can pre-cut and prep your vegetables a day in advance. Store them in the refrigerator in an airtight container until you're ready to roast. Just remember to toss them with olive oil and seasonings right before they go into the oven to maintain freshness and flavor.

Questions About Recipes

→ Can I use other vegetables?

Absolutely! Feel free to substitute with your favorite vegetables like zucchini, bell peppers, or asparagus.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.

→ Can I prepare this dish in advance?

Yes, you can prep the veggies a day ahead and store them in the fridge. Just toss them with oil and seasonings before roasting.

→ What's the best way to ensure even roasting?

Make sure to cut your vegetables into similar sizes and avoid overcrowding the baking sheet for even cooking.