Roasted Sweet Potatoes and Broccoli with Orange-Dijon Dressing

Tender roasted sweet potatoes and broccoli are finished with a bright orange-Dijon dressing. This vegetable-and-starch recipe is a side dish, not a complete main meal.

Roasted sweet potato pieces and broccoli florets with orange pieces on a blue-rimmed plate.

4 generous side portions; one-quarter of the roasted vegetables per person per full batch · About 15 minutes hands-on; about 50 minutes total

https://cyrusramsey.com/roasted-sweet-potatoes-broccoli-orange-dijon-dressing/

Ingredients

Roasted vegetables

  • 1 1/2 pounds sweet potatoes, peeled if desired and cut into even 1/2-inch-thick rounds; halve wide rounds
  • 1 large head broccoli (about 12 ounces florets), cut into even florets; peel and slice the tender stem 1/2 inch thick
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon kosher salt, for the sweet potatoes
  • 1/4 teaspoon kosher salt, for the broccoli
  • 1/4 teaspoon freshly ground black pepper

Orange-Dijon dressing

  • 1 medium orange: about 1 teaspoon finely grated zest and 3 tablespoons juice; any remaining orange cut into wedges for serving
  • 1 tablespoon olive oil, for the dressing
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon maple syrup
  • 1 small pinch kosher salt, for the dressing

Method

Recipe by Heather Schiefelbein.

  1. Heat the oven to 425°F (220°C), with racks in the upper and lower thirds. Set out two 13-by-18-inch rimmed baking sheets. Scrub the sweet potatoes, peel if desired, and cut into even 1/2-inch-thick rounds; halve rounds wider than about 2 inches.
  2. Toss the sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt and the black pepper. Spread in an uncrowded single layer on one pan and roast for 15 minutes.
  3. Meanwhile, toss the broccoli florets and sliced stem with the remaining tablespoon olive oil and 1/4 teaspoon salt. Spread on the second pan. Whisk the measured orange zest and juice with the dressing tablespoon olive oil, Dijon, cider vinegar, maple syrup and a small pinch of salt. Cut any remaining orange into wedges for serving.
  4. After the sweet potatoes have roasted for 15 minutes, turn them and put the broccoli pan on the other rack. Roast both pans for 17–20 minutes more, stirring the vegetables and swapping the pans between racks halfway through. The sweet potatoes should be browned and easily pierced with a fork; the broccoli should be tender with browned tips. Check doneness rather than multiplying cooking time.
  5. Transfer the vegetables to a platter. Add the orange-Dijon dressing gradually just before serving so the roasted edges keep some texture. Divide into four generous side portions and add the orange wedges, if available. Serve alongside a separate main dish.

Serving, useful notes and storage

This recipe supplies a starch and a vegetable side. Serve it with a separate main dish and skip an extra potato or rice side.

For eight portions, use four pans in separate roasting batches or ovens; do not crowd twice the vegetables onto the original pans or double the stated roasting time.

Refrigerate leftovers in shallow covered containers within 2 hours, or within 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below; use within 3–4 days of the original cooking day. Reheat only the portion needed to 165°F (74°C), stirring for even heating. Reheating does not restart the storage clock.

Serving inspiration; original recipe and orange-Dijon dressing developed independently and editorially reviewed, not kitchen-tested.

Photo: Sylwester Ficek / Pexels photo 31254448. Serving inspiration; recipe developed independently. Pexels License.

Storage and reheating guidance: FoodSafety.gov cold storage chart; safe handling and cooling; safe reheating temperatures.