Instructions:

• Step 1: Preheat your oven to 425°F (220°C). A hot oven is key to achieving that beautiful caramelization on the vegetables.
• Step 2: Wash and peel the sweet potatoes, then dice them into bite-sized cubes. Next, wash the broccoli heads, removing the tough stems and chopping the florets into smaller pieces. Aim for even sizes to ensure everything cooks uniformly.
• Step 3: In a large mixing bowl, combine the diced sweet potatoes and chopped broccoli. Drizzle with 2 to 3 tablespoons of olive oil, ensuring all the vegetables are lightly coated. Add the smoked paprika, garlic powder, onion powder, cayenne pepper, dried oregano, dried thyme, salt, and black pepper. Toss everything together until the spices are evenly distributed.
• Step 4: Spread the seasoned vegetables in a single layer on a large baking sheet. Avoid overcrowding to allow for proper roasting—this will help the veggies get crispy instead of steaming.
• Step 5: Place the baking sheet in the preheated oven and roast for about 25-30 minutes. Halfway through the cooking time, use a spatula to flip the vegetables to ensure even roasting.
• Step 6: The vegetables are done when they are tender and caramelized on the edges. If you like them extra crispy, you can leave them in for a few more minutes, keeping a close eye to avoid burning.
• Step 7: Once perfectly roasted, remove the baking sheet from the oven and let the vegetables cool slightly. Serve warm and enjoy the delightful flavors of your perfectly roasted broccoli and sweet potatoes!