Roasted Sweet Potatoes and Zucchini, a quick and easy sheet pan vegetable recipe. Comes together in 40 minutes with only 5 delicious ingredients!
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Love sweet potatoes? Love zucchini? Roast them together! This super easy vegetable combination is roasted to perfection and so simple to make.
👉 Here’s why you need to try this roasted zucchini and sweet potatoes recipe:
- It’s as easy as it gets. Wash and cut the vegetables, combine with oil and spices, and bake in the oven until browned and cooked through.
- It’s tasty. The natural sweetness of sweet potatoes combined with zucchini’s earthy flavor is the best flavor combination. Add your favorite seasoning blend to take its tastiness to the next level!
- It’s meal prep friendly. Roasted vegetables can be made ahead and enjoyed with meals throughout the week. You can eat them as a side dish, or toss in salads, soups, bowls, on pizza, and even on sandwiches!
- You can make it your own. Add spices and seasonings of your choice or mix in other vegetables to tailor this recipe to your liking.
Ready to learn how to roast zucchini and sweet potatoes together? Let’s do it!
🌱 Ingredients you’ll need
You need just a few simple ingredients to make this recipe, including the following:
- Zucchini: Our favorite summer vegetable! You’ll slice the zucchini, combine it with cut sweet potatoes, oil, and spices, then roast until golden brown.
- Sweet Potatoes: Roasting sweet potatoes brings out new depths of flavor, and they bring a touch of sweetness to this recipe.
- Olive oil: Adds a note of flavor to roasted veggies and makes them extra crisp.
- Garlic, salt, and pepper: This recipe is seasoned simply with garlic, salt and pepper, but you can add your own seasonings if you’d prefer.
- Recommended tools: sheet pan, knife set, cutting board
🥣 How to make (step-by-step photos)
1️⃣ Step One: Preheat oven + prep veggies
The first step is to preheat your oven to 400 degrees F (200 C). Next, give the veggies a good wash to remove any dirt and then cut them for roasting.
- To cut zucchini: Slice the ends off, then cut into 1/2 inch (1 centimeter) slices.
- To cut sweet potatoes: Cut off the ends, then cut potatoes into small 1/2 inch cubes for roasting (you do not need to peel them before roasting).
2️⃣ Step Two: Season zucchini + sweet potatoes
Mix the zucchini and sweet potatoes together on a baking sheet. Combine with a small amount of olive oil until they’re completely coated.
Add sliced garlic, salt, pepper, and any other dried or fresh herbs that you’d like to the veggie mixture.
3️⃣ Step Three: Roast vegetables in the oven
Bake zucchini and sweet potatoes until tender and brown around the edges. This will take about 25 minutes, give or take, depending on your oven.
About 10-15 minutes into cooking, toss the vegetables so they brown on all sides.
When done cooking, take vegetables out of the oven. Enjoy immediately as a side dish, or let them cool and mix into salads and other dishes.
❓ Recipe questions + quick tips
Zucchini has a higher water content, which can make it soggy. You can prevent it from becoming soggy by drying it well after slicing, and seasoning it with salt before roasting. Salt helps draw water out of the vegetable and cooking it at a high heat will evaporate more water. Additionally, thicker slices of zucchini are less likely to become soggy.
The naturally sweet flavor of sweet potatoes contrasts well with just about any food. You can roast them along with other veggies like broccoli, Brussels sprouts, zucchini, carrots, or cauliflower. Sweet potatoes taste great when mixed with sweet and savory spices, including cinnamon, garlic, thyme, cilantro, chili powder, rosemary, and more. You can also eat them as a side dish along with a plant-based protein.
You do not need to peel zucchini before cooking it. Zucchini skins contain lots of nutrients, including fiber and carotenoids, which have a variety of health benefits. Leaving the skins on zucchini can also keep it from getting soggy!
It’s not necessary to parboil sweet potatoes before roasting. When baked, they become tender and crispy enough, and cook through fairly quickly so there’s no need for boiling.
🌿 Herb + spice combination ideas
We love how versatile this recipe is! Roasted zucchini and sweet potatoes taste delicious with just about any seasoning combination. Here are some ideas:
- Chili powder, paprika, salt, and pepper. Add a spicy kick to the veggies by roasting along with chili powder, paprika, and a sprinkle of salt and pepper.
- Rosemary and Italian seasoning: Sprinkle a little rosemary and Italian seasoning over the veggies for a delicious savory flavor.
- Minced garlic and chopped onion: Roast zucchini and sweet potatoes with minced garlic and onions for a flavor boost.
- Homemade breadcrumbs and nutritional yeast: Bake vegetables in the oven until browned, then sprinkle with breadcrumbs and nutritional yeast (parmesan cheese would work, too!), then roast again for a few minutes until breadcrumbs turn golden.
🧊 How to store
You can use leftover roasted vegetables in so many ways, but it’s important to store them correctly! Keep their flavor with these storage tips:
Refrigerator storage: Store vegetables in an airtight container in the refrigerator for up to 3-4 days.
Freezer storage: For the best taste and texture, we don’t recommend freezing roasted vegetables as they will lose their texture when thawed.
♻️ Sustainable kitchen tips
Looking for ways to be more eco-friendly in the kitchen? We’ve got you covered! Here are some tips to make the most out of your ingredients.
Take advantage of zucchini and sweet potato season. We suggest making this recipe when sweet potatoes and zucchini are at the height of their growing season! Sweet potato season starts in late summer in California, and zucchini is in season spring through fall. Find out when they’re in season in your area here.
Compost sweet potato sprouts. Sprouts don’t belong in the garbage! Toss them in your compost pile – your soil (and the planet) will thank you later.
Re-purpose the veggie scraps. Any scraps you have from cutting the vegetables, like zucchini ends and sweet potato peels, can be added to a food scrap stock. This is great to keep on hand for soup and to use as a cooking liquid. If you’re not able to keep the scraps, make sure to place them in your compost bin.
🧡 More roasted vegetable recipes
Looking for more roasted vegetable recipes? Try our other favorites:
- Roasted Carrots and Zucchini
- Roasted Brussels Sprouts and Sweet Potatoes
- Roasted Zucchini and Peppers
- Roasted Sweet Potatoes and Carrots
- Roasted Zucchini and Tomatoes
- Oven Roasted Sweet Potatoes and Asparagus
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Roasted Sweet Potatoes and Zucchini
Ingredients
- 3 medium zucchini
- 2 large sweet potatoes
- 1 tablespoon olive oil
- 2 whole garlic cloves, sliced
- 1 pinch salt and pepper
Instructions
- Preheat oven and prep veggies: Preheat oven to 400 degrees F (200 C), then wash and cut vegetables. Slice the ends off of zucchini, then cut into 1/4 inch (1/2 centimeter) slices. Cut the ends off sweet potatoes, then cut into small 1/2 inch cubes for roasting.
- Season vegetables: Place sliced zucchini and sweet potatoes on a baking sheet and mix with a drizzle of olive oil. Once completely coated in oil, season the vegetables with sliced garlic, salt, pepper and any other dried or fresh herbs that you prefer.
- Roast vegetables: Bake veggies in the oven until soft and brown around the edges, which will take about 25 minutes. 10-15 minutes into cooking, toss the vegetables so they brown on all sides. Remove from the oven and serve immediately as a side dish, or let them cool and mix into salads.
Recipe Notes
- Tools needed: sheet pan, knife set, cutting board
- Prep ahead: Wash and cut vegetables in advance to reduce prep time before cooking.
- Leftovers + storage: Vegetables should be stored in an airtight container in the refrigerator for up to 3-4 days. For best taste and texture, do not freeze and reheat.
- Nutrition notes: Nutrition information is estimated for only ingredients in the recipe, not the additional spice options given. This simple roasted zucchini and sweet potatoes recipe is a good source of fiber, vitamin C, and potassium.
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