Crispy potatoes and tender broccoli florets are oven-roasted for a flavorful and delicious side dish. Just as perfect for weeknights as special occasions, this easy Roasted Broccoli and Potatoes recipe is made with one pan and uses everyday ingredients.
When it comes to vegetable side dishes, roasted veggies really take the cake! That’s because roasting brings out any natural sweetness, and makes cruciferous veggies (like broccoli, cauliflower, and cabbage) taste even better.
This crazy simple recipe for Roasted Broccoli and Potatoes is a one-pan recipe, with both crispy potatoes and tender broccoli being roasted on the same sheet pan. We start off with some seasoned baby potatoes, then we add in some fresh broccoli. The florets are roasted until sweet, tender, and totally perfect.
Once everything is ready to come out of the oven, I love to give it a generous sprinkle of Parmigiano Reggiano cheese. This gives it a nutty, salty, and delicious pop of flavor. Perfect for a weeknight dinner OR the holidays, this easy side dish is a great option for any occasion.
Reasons to LOVE This Recipe:
- It’s a healthy side dish that is also EASY to prepare.
- A flavorful recipe that uses simple ingredients – no need to run to the store!
- A yummy grilled chicken breast and a side of rice (or mashed potatoes) can easily make this a complete meal.
- Perfect for meal prep. Just portion into containers or reheat as needed.
- It has crispy potatoes, fresh broccoli florets, and parmesan cheese – what’s not to love!?
- Broccoli: You will need about 2 heads of broccoli, cut into florets. That should equal about 1-1 1/2 pounds once trimmed.
- Potatoes: I recommend using baby potatoes (either yellow or red potatoes work great) for this recipe. You could use peeled and cubed regular potatoes in a pinch, though. The baby potatoes are easy to prep and extra tender, which is why they are recommended.
- Olive oil: Some extra virgin olive oil pairs perfectly with the flavors in this dish. You could use avocado oil or canola oil if you prefer a neutral flavor.
- Seasonings: Salt, ground black pepper, garlic powder, and Italian seasoning.
- Lemon: You’ll need just a light squeeze of lemon juice. About 1 tablespoon is perfect – any more and the dish has too much lemony flavor.
- Parmesan cheese (optional): This adds a lovely salty, nutty flavor to the roasted broccoli and potatoes and I highly recommend it.
- Sheet pan: A large baking sheet is an indispensable tool in the kitchen! I’m a big fan of the USA Pan Sheet Pans and use them for most of my recipe development.
- Parchment paper: Lining your baking dishes and pans with parchment paper is a great way to help prevent sticking and make for easy cleanup (and it works way better than aluminum foil). You can even buy pre-cut sheets for baking pans.
How to Make Roasted Broccoli and Potatoes
Before you get started, make sure to line your sheet pan with parchment paper and preheat the oven to 425ºF (218ºC).
Step one: Add half of the olive oil into a medium-sized bowl, along with the Italian seasoning, half of the garlic powder, salt, and black pepper. Stir well to combine.
Step two: Add halved baby potatoes (or peeled and cubed regular potatoes) into the seasoned oil and toss to coat.
Roasting the Potatoes
Step three: Spread the seasoned potatoes onto the prepared baking sheet, spreading them out in a single layer so they can cook evenly.
Step four: Place the sheet pan in the oven and cook the potatoes for 20 minutes – don’t worry, they’ll be going back in soon with the broccoli! They just need a good head start.
Adding the Broccoli
Step five: Add the remaining olive oil, garlic powder, salt, and black pepper to a large bowl, along with 1 tablespoon of lemon juice. Stir to combine.
Step six: Place the broccoli florets into the oil, lemon, and seasoning blend and toss well to coat the broccoli in the mixture.
Step seven: Once the potatoes are out of the oven, push them to one side with a spatula, and place the seasoned broccoli on the free half of the baking sheet.
HINT: Space the broccoli florets out as much as possible so they can roast evenly.
Roasting the Broccoli
Step eight: Return the broccoli and potatoes to the oven and cook for 15-18 minutes, or until the broccoli is lightly charred on the edges and the potatoes are easily pierced with a fork.
Step nine: Remove the broccoli and potatoes from the oven and sprinkle them with a generous 1/3 cup of grated parmesan cheese (if desired). Toss the potatoes and broccoli to warm and melt the cheese.
Serve and enjoy with your favorite main dishes!
Allow the roasted broccoli and potatoes to cool completely before transferring the leftovers to an airtight container. Store in the refrigerator for up to 5 days.
Reheat the leftovers in a microwave in 1-minute intervals, or warm them in a 350ºF oven for 15-20 minutes.
Other types of potatoes: You can try this recipe with many other types of potatoes, just make sure you cut them into a size that is similar to a halved baby potato. Fingerling potatoes, gold potatoes (AKA yellow potatoes), red potatoes, and standard potatoes that have been peeled and cubed will all work well.
Sweet potatoes: I haven’t tested this with sweet potatoes, but I do think it would work well! In my experience sweet potatoes take a bit longer to cook, so I recommend cutting them into 1″ cubes to encourage them to cook through more quickly and evenly.
Brussels sprouts: If you want to substitute broccoli for Brussels sprouts, I think that might be a variation worth trying. I recommend slicing your Brussels in half and placing them on the baking pan at the same time as the baby potatoes since they should cook at about the same rate.
- Dairy-free: Omit the parmesan cheese, or substitute it for a light dusting of nutritional yeast flakes.
- Seasoning: Switch up the seasoning by adding onion powder, or your favorite fresh herbs.
- Paleo/Whole30: Omit the parmesan cheese.
The best ways to prevent broccoli from burning when roasting is to make sure you use oil (or a high smoke point fat) and to watch the time. It’s easy to overcook vegetables when roasting – so making sure you cook them just until tender and beginning to char is going to give you the best results.
There is no need to boil broccoli before roasting it, and you will get far better results if you add your broccoli florets directly to the roasting pan. Excess liquid leftover from steaming or boiling will prevent the broccoli from getting those caramelized edges, which is the whole point of roasting.
There is no need to boil potatoes before roasting them, but they may benefit from a 20-minute soak in cold water before roasting. This removes excess starch, which helps them get extra crispy in the oven. Just make sure to pat them dry with a clean kitchen towel to remove any remaining water.
More Easy Side Dishes:
- Parmesan Crusted Potatoes
- Roasted Asparagus and Carrots
- Instant Pot Baby Potatoes
- Air Fryer Baby Potatoes
- Instant Pot Broccoli (Fresh or Frozen)
If you loved this recipe for Roasted Broccoli and Potatoes, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Roasted Broccoli and Potatoes
- 1 1/2 pounds broccoli cut into florets (approx. 2 heads)
- 1 pound baby potatoes halved (or peeled and cubed potatoes)
- 4 tablespoons olive oil divided
- 1 tablespoon lemon juice
- 1 teaspoon Italian seasoning
- 1 teaspoon salt divided
- 1 teaspoon garlic powder divided
- 1/2 teaspoon ground black pepper divided
- 1/3 cup grated parmesan cheese optional
- Preheat the oven to 425ºF and line a sheet pan with parchment paper.
- Add 2 tablespoons of olive oil, Italian seasoning, 1/2 teaspoon salt, ½ teaspoon of garlic powder, and ¼ teaspoon of ground black pepper to a medium-sized bowl. Stir to combine.
- Add the halved baby potatoes to the seasoned oil and toss to coat.
- Place the potatoes on one half of the prepared sheet pan and bake for 20 minutes.
- Add the remaining 2 tablespoons of olive oil, 1 tablespoon of lemon juice, ½ teaspoon of salt, ½ teaspoon of garlic powder, and ¼ teaspoon to a clean bowl. Stir to combine.
- Then add the broccoli florets to the seasoned oil and toss to coat.
- Transfer the broccoli to the other half of the prepared sheet pan and return to the oven for 15-18 minutes, or until cooked through with some charred edges.
- Remove the baking sheet from the oven and test to see that the potatoes are done by piercing them with a fork.
- Sprinkle on the parmesan cheese (if desired) and toss well to combine.
- Serve and enjoy!
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