Roasted Potatoes and Broccoli
Roasted potatoes and broccoli is an easy one-pan side dish with crispy edges, Parmesan, and tons of flavor. It’s a family favorite and kid approved!
Best Roasted Broccoli and Potatoes
If you’re looking for a quick, one-pan side dish that checks all the boxes (easy, flavorful, and a little crispy), this is it! I make roasted potatoes and broccoli all the time because it pairs so well with just about any main dish.
Whether we’re having chicken piccata, creamy mushroom chicken, or something super simple like air fryer salmon, this side dish is always on the table.
Sometimes we change it up with carrots, red potatoes, or with a sprinkle of rosemary or smoked paprika. This recipe is easy to customize and make your own.
How to Make Roasted Potatoes and Broccoli
Start by preheating the oven to 425°F, and spraying a large sheet pan with a good amount of cooking spray.
In a large bowl, toss the potatoes and oil together. Add the garlic powder, onion powder, salt, and pepper. Spread them out on the pan in an even layer.
Roast for 30–35 minutes, flipping halfway through. While they cook, prep the broccoli.
In a medium bowl, toss the broccoli with oil, salt, pepper, and minced garlic. I like to use my hands to make sure the ingredients get into all the small crevices.
Once the potatoes are almost done, remove the pan from the oven and flip them again. This time slide the potatoes to one side of the pan.
Add the broccoli to the empty half of the pan and bake for another 12–15 minutes. Cook until everything is browned, crispy, and fork tender.
Sprinkle with parmesan cheese while everything is still hot, and serve immediately!
How do I keep the vegetables from sticking to the pan?
The vegetables shouldn’t stick as long as the pan has enough cooking spray and enough oil is used. You can always use parchment paper or foil if that’s a concern.
Should I boil the potatoes before roasting?
Nope! We don’t for this recipe. Unless you really want to, but the texture will be very different.
Can I make this in the air fryer?
Yes, you can. The cook times are drastically different and you’ll need to work in batches. I usually cook the potatoes for 15–18 minutes then add the broccoli during the last 2–3 minutes.
Ingredients
For the Potatoes:
- 4 cups yellow potatoes, or gold potatoes, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
For the Broccoli:
- 3 cups broccoli florets
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- ½ cup grated parmesan cheese
Instructions
- Preheat the oven to 425°F and lightly spray a large baking sheet with cooking spray.
To Make the Potatoes:
- In a large bowl, toss the cubed potatoes with olive oil, garlic powder, onion powder, salt, and pepper.4 cups yellow potatoes1 tablespoon olive oil1 teaspoon garlic powder½ teaspoon onion powder1 teaspoon salt¼ teaspoon ground black pepper
- Spread them out in a single layer on the prepared baking sheet. Roast for 30–35 minutes, flipping halfway through, or until they start to turn golden and are fork-tender.
To Make the Broccoli:
- While the potatoes are roasting, add the broccoli florets to a separate bowl. Add the olive oil, salt, pepper, and garlic. Use your hands or a large spoon to gently toss everything together so the broccoli is well coated.3 cups broccoli florets1 tablespoon olive oil½ teaspoon salt⅛ teaspoon ground black pepper2 garlic cloves
- After the potatoes have roasted for about 25–30 minutes, remove the baking sheet from the oven. Use a spatula to flip the potatoes a second time, then push them to one side of the pan. Add the broccoli to the other side in an even layer.
- Return the pan to the oven and roast for another 12–15 minutes, or until the broccoli is tender and everything has a little crisp to it.
- Take the pan out of the oven and sprinkle the vegetables with grated Parmesan while they're still hot. Serve right away.½ cup grated parmesan cheese
Suggested Equipment
Notes
Nutrition
Meet Kim
Hi, I’m Kim Vargo! I love making scratch-made desserts and classic dinners that bring back a little nostalgia. Whether it’s a stovetop meal or a simple pasta bake, I’m all about good food made without the extra fuss.
