Roasted Potatoes and Broccoli

Easy Sheet Pan Potatoes and Broccoli

There are so many delicious ways to cook vegetables. But I must say that roasting veggies is one of my favorite ways to make them.

Roasting vegetables allows their natural sugars to caramelize which gives them the most delicious flavor and crisp-tender texture. The flavor really is hard to beat with any other cooking methods! 

These Roasted Potatoes and Broccoli combine two of the best veggies to roast in one easy recipe. The potatoes are crispy on the outside and soft in the center, while the broccoli is caramelized with a slight crisp. 

This healthy side dish is easy to make, easy to customize, and cooks so quickly. I’m not kidding, we make this recipe for our dinner side dish at least once a week. 

Ingredients for Simple Roasted Broccoli and Potatoes

This sheet pan side dish uses simple ingredients to make a dish big on flavor.

• Potatoes: We think gold or yellow potatoes are perfect for this recipe. If you have russets, Idaho, red potatoes, or even fingerling potatoes on hand, those will work. You'll need about 4 cups.
• Broccoli: We use 2-3 cups of fresh broccoli florets that have been washed and well dried. Make sure they are very dry; otherwise, they'll steam instead roast.
• Oil: You'll need an oil that withstands a higher heat. Avocado oil works well due to its high smoke point. Other options are canola oil and vegetable oil. 
• Seasonings: We use a variety of garlic powder, onion powder, fresh garlic cloves, salt and pepper to season the vegetables.
• Parmesan Cheese: You'll need about ¼ cup of grated parmesan cheese to toss with the finished vegetables. We like to use cheese grated off the block, but grated cheese in the container also works.

How to Make Roasted Potatoes and Broccoli

See the recipe card below for the ingredient amounts and full instructions.

This potato and broccoli recipe takes a quick 15 minutes of hands-on prep time. 

1. In a bowl, combine the potatoes, oil, and seasonings. Spread onto a greased baking sheet, then roast at 425ºF while you prep the broccoli.
2. In a separate bowl, combine broccoli, oil, and seasonings. Mix well. 

3. Once the potatoes have cooked for 30 minutes, remove the baking sheet from the oven, push the potatoes to one side, and add the broccoli to the pan. Bake for 12-15 minutes or until the broccoli is cooked to your liking.

Tips and Notes

• To peel or not to peel: Whether or not you peel the potatoes is totally up to you. If you prefer your potatoes without the skin, simply remove it before chopping. Otherwise, you can totally leave it on for some additional fiber and a crispier texture.
• Chop the veggies evenly. The potatoes and broccoli should all be chopped roughly the same size so they cook at the same rate.
• Don’t overcrowd the baking sheet. The veggies need room to breathe so they cook evenly. If they’re piled on top of one another, they won’t get that crispy texture we want in a roasted veggie.
• For easy cleanup use parchment paper or aluminum foil on a large baking sheet. Just note that it may change how the vegetables cook.

Variations

• Swap the gold potatoes. This recipe works perfectly with sweet potatoes, fingerling potatoes, or red potatoes. Simply chop them into 1-inch cubes and follow the recipe as instructed.
• Add other veggies. Try cauliflower, asparagus, bell peppers, green beans, or Brussels sprouts. You really can’t go wrong.
• Spice things up. Give your veggies a kick of heat by sprinkling them with red pepper flakes or cayenne pepper. Alternatively, play around with herbs such as rosemary, thyme, or basil.
• Add bacon. Make your side dish a little more crispy and savory by sprinkling crumbled bacon on top.

What to Serve with This Broccoli Potato Recipe

Not only is roasting potatoes and broccoli in the oven so easy, but this delicious side dish is so versatile too! Whip it up to accompany pretty much any main dish for any occasion. Here are a few of our favorite pairings:

• Creamy Mushroom Chicken
• Chicken Piccata
• Beef Tenderloin
• Cabbage Roll Soup

Storage

Refrigerator: Once they’re cooled completely, leftover oven roasted potatoes and broccoli can be stored in an airtight container or ziploc bag in the fridge for up to 4 days. 

Freezer: To freeze your roasted vegetables, let them cool completely, then transfer them to an airtight container or freezer bag. They can be stored in the freezer for up to 2 months. When you’re ready to serve them, simply thaw them first in the fridge. Keep in mind that the texture may change a bit after being frozen and thawed.

Reheating: To reheat your roasted veggies, simply spread them back out onto a baking sheet and cook at 400ºF until heated through.

More Roasted Veggie Side Dishes to Try

• Roasted Brussels Sprouts and Sweet Potatoes
• Honey Roasted Carrots and Parsnips
• Cheesy Garlic Roasted Asparagus
• Roasted Baby Potatoes Recipe
• Roasted Asparagus and Brussels Sprouts