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Roasted Potatoes and Broccoli

This recipe for Roasted Potatoes and Broccoli is simple to follow and produces a great roasted vegetable flavor. If you’re looking for a way to add more vegetables to your diet, this is the perfect recipe for you!

There are many ways to cook vegetables, but I must say that roasting them is my favorite. Roasting vegetables allows their natural sugars to caramelize and gives them a wonderful flavor that is hard to beat!

These roasted potatoes and broccoli are perfect when served roasted with a bit of garlic and nutty Parmesan cheese or a sprinkling of Baked Potato Seasoning. The potatoes are crispy on the outside and soft in the center while the broccoli is caramelized with a slight crisp.

This side dish is easy to customize and cooks in about the same amount of time as an entree. We love to serve these potatoes and broccoli with Creamy Mushroom Chicken, Chicken Piccata, or Beef Tenderloin.

Close up view of a plate of roasted potatoes and broccoli.

How To Make Roasted Potatoes and Broccoli

  1. Prepare for baking: Preheat the oven to 425°F, and spray a large baking sheet with cooking spray. Set aside.
  2. Season the potatoes: Combine the potatoes, 1 tablespoon of olive oil, garlic powder, onion, powder, salt and pepper. Spread the potatoes in an even layer on the prepared baking sheet.
  3. Bake the potatoes: Bake for 30-35 minutes while preparing the broccoli.
  4. Prepare the broccoli: Chop the broccoli florets and add them to a medium-sized bowl. Drizzle with the remaining olive oil, minced garlic, and salt and pepper to taste. Use your hands to toss and fully coat with the mixture.
  5. Add the broccoli for roasting: Remove the potatoes from the oven, toss, and push them all to one side of the sheet pan. With the remaining room on the sheet pan, add the broccoli in a single even layer.
  6. Roast the vegetables: Cook for an additional 12-15 minutes or until the potatoes are fork-tender and the broccoli is fully cooked.
  7. Garnish and serve: Remove the roasted potatoes and broccoli from the oven and add grated parmesan cheese. Serve hot.
Collage showing how to make roasted potatoes and broccoli.

Recipe Tips

  1. You can use any potato you enjoy for this recipe, however golden or yellow potatoes are best as they have a naturally buttery taste and are softer in nature.
  2. Make sure your vegetables are all roughly chopped the same size to ensure even cooking.
  3. Don’t overcrowd your sheet pan with vegetables as this will cause steaming and not browning (aka caramelization). So use two pans if needed.
  4. You can leave the skin on the potatoes for additional fiber, but feel free to peel if necessary.
  5. Make sure you don’t use too much oil to season the vegetables as this could make them too soggy.


  • Try this recipe using cubed sweet potatoes chopped into one-inch cubes.
  • Use cauliflower, asparagus, bell peppers, or Brussel sprouts instead of broccoli to change up the vegetables.
  • Add a kick of heat to the roasted vegetables by using red pepper flakes or cayenne pepper.
  • Include crumbled bacon on top for a salty and savory addition.
  • This recipe is perfect as is, but feel free to add your own favorite seasonings like rosemary, thyme, or basil.
  • You can also add leftover roasted potatoes and broccoli to frittatas, pasta dishes, stir-fry, etc. for an extra flavor boost.
Top down view of broccoli and potatoes.
How do I make sure my vegetables don’t stick to the baking sheet?

One way is to spray your baking sheet with cooking spray before adding the vegetables. Another way is to line the sheet pan with aluminum foil or parchment paper for easy cleanup.

Is it necessary to boil potatoes before roasting?

No, it is not necessary to boil potatoes before roasting. The potatoes will cook in the oven while being roasted with broccoli.

Should you season potatoes before or after roasting?

Yes, season the potatoes before roasting. The olive oil and seasonings will stick to the vegetables while they cook. If you wait to add them after cooking, they won’t stick as well and will fall off of your roasted veggies easily.

Storing, Freezing, and Reheating

Storing: To store leftovers, make sure they are completely cooled, then transfer to an airtight container or ziplock bag. Store in the refrigerator for up to four days.

Reheating: To reheat, place on a baking sheet and cook at 400°F until warmed through.

Freezing: Allow roasted vegetables to cool completely before freezing in an airtight container or freezer bag. Frozen roasted vegetables will last up to 2-3 months and can be used as a quick side dish when needed after thawing in the fridge overnight and reheating. The texture of the vegetables may change a bit if frozen and reheated.

More Vegetable Recipes

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Roasted broccoli and potatoes on a small plate.

Roasted Potatoes and Broccoli

5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12 Servings
Calories: 335kcal

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  • 4 cups yellow or gold potatoes, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and pepper to taste


  • 2-3 cups broccoli florets
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 2 garlic cloves minced
  • ½ cup parmesan cheese grated


For the Potatoes

  • Preheat the oven to 425°F, and spray a large baking sheet with cooking spray.
  • In a large bowl, combine the potatoes, olive oil, garlic powder, onion, powder, salt and pepper. Spread the potatoes in an even layer on the baking sheet. 
    4 cups yellow
    1 tablespoon olive oil
    1 teaspoon garlic powder
    ½ teaspoon onion powder
    Salt and pepper
  • Bake for 30-35 minutes. While the potatoes bake, prepare the broccoli. 

For the Broccoli

  • In a medium bowl, combine the broccoli florets, olive oil, salt, pepper, and garlic. (I like to use my hands to combine because it evenly distributes the oil into the broccoli.)
    2-3 cups broccoli florets
    2 garlic cloves
    1 tablespoon olive oil
    Salt and pepper
  • After the potatoes have cooked for 30 minutes, remove them from the oven and push them to one side of the pan. Add the broccoli to the other side of the pan in an even layer.
  • Bake again for another 12-15 minutes or until the broccoli and potatoes reach the desired doneness.
  • Remove from the oven and toss in grated Parmesan cheese. Serve hot.
    ½ cup parmesan cheese
  • See post for storage options.


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1/2 cup. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.


Serving: 0.5cup | Calories: 335kcal | Carbohydrates: 67g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 4mg | Sodium: 652mg | Potassium: 98mg | Fiber: 1g | Sugar: 34g | Vitamin A: 131IU | Vitamin C: 14mg | Calcium: 212mg | Iron: 2mg
Recipe Rating