Roasted Potatoes and Broccoli
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.My oven-roasted potatoes and broccoli are crispy, flavorful, and seasoned with garlic and parmesan, ready to enjoy in just 35 minutes! It’s the perfect side dish for any meal and a hit with my family every time.
I put my two favorite veggies together in this recipe: potatoes and broccoli! Roasted in one pan for less fuss and easy cleanup. And if you’re a fan of creative veggie combos, don’t miss my healthy mashed potatoes made with my other favorite pair “potatoes and cauliflower”. 😉
I created this one-sheet pan recipe with busy moms like me in mind. Baby potatoes are tossed with olive oil and herbs, then roasted to golden, crispy perfection. And the best part? No need to dirty another pan for the broccoli, just add it to the same sheet at the right time! It’s all about simple, stress-free cooking.
👩🏽🍳 Why I Love This Recipe
Well, you probably already guessed, it’s super easy, totally delicious, and best of all, there’s hardly any cleanup! I mean, perfectly crispy potatoes and tender broccoli roasted together on one pan? It’s a busy weeknight dream come true, and trust me, it disappears fast.
I made my roasted potatoes and broccoli recipe in one pan sheet pan that with just 10 minutes of prep and a handful of ingredients like parmesan cheese, olive oil and herbs, you get a dish that’s healthy, kid-friendly, and downright delicious. Want to make it a full meal? Just add some chicken or tofu, and you’re good to go.
I love how versatile this side dish is, it’s a lifesaver for my family! The flavors are mild yet satisfying, which makes it perfect for my kids, who can be picky eaters at times (I’m sure you know exactly what I mean!). The potatoes are crispy on the outside and soft on the inside, while the broccoli gets a slight crunch with a tender center. The hardest part? Getting it from the pan to the serving plate without sneaking a bite or two first.
Whether you’re serving it as a side or making it the star of your meal, my roasted potatoes and broccoli recipe never disappoints. I hope you like it as much as my family does.
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🥘 Ingredients
My roasted potatoes and broccoli need just four simple ingredients and some seasoning – seriously, that’s it! It’s as affordable and easy as I promised.
Baby Potatoes: I love using baby gold potatoes because they crisp up perfectly on the outside while staying creamy inside.
Seasoning: I keep it simple with sea salt, black pepper, Italian seasoning, onion powder, and garlic powder. This combo creates the most delicious garlic-herb flavor.
Olive Oil: I always use heart-healthy extra virgin olive oil for roasting, it adds nutrients and great flavor.
Broccoli: Fresh broccoli florets are a must for this recipe! I often grab precut florets for convenience or cut a head of broccoli into bite-sized pieces myself.
Parmesan Cheese: A sprinkle of parmesan adds a salty, nutty bite that I absolutely love and a little protein too!
Swaps
Oil: Avocado, canola, or vegetable oil work just as well if that’s what you have.
Potatoes: Baby red potatoes work too, though they’re slightly less creamy. I use red, yellow, or fingerling potatoes, but if I have large potatoes, I cut them into small chunks to cook evenly.
Make It Vegan: I swap the parmesan for vegan parmesan or skip the cheese altogether, it’s still delicious!
🔪 How to Make
With just 10 minutes of prep and 25 minutes in the oven, my cheesy roasted potatoes and broccoli are ready to enjoy. Just follow my simple steps, and you’re all set.
Preheat Oven: I start by preheating the oven to 420°F (200°C). Then, I line a baking sheet with parchment paper to make cleanup super easy and set it aside!
Make Garlic Herb Seasoning: In a small bowl, I mix the salt, pepper, Italian herbs, onion powder, and garlic powder.
Season Potatoes: I place the sliced potatoes into a large bowl. Sprinkle half of the seasonings and half of the oil over the potatoes. Then, I toss until coated.
Roast Potatoes: I transfer the potatoes to the baking sheet, making sure they’re in a single layer and not touching. Then, I roast them in the upper third of the oven for 10 to 15 minutes, just until they’re slightly tender.
Season Broccoli Crowns: While the potatoes are roasting, I toss the broccoli florets in a large mixing bowl with the remaining seasoning and oil. Then, I add the broccoli to the sheet pan in an even layer with the potatoes and carefully place it back in the oven.
Roast Broccoli: I roast the potatoes and broccoli together in the middle of the oven for about 10 more minutes. The broccoli turns tender, slightly crisp, and lightly golden, just the way I love it!
Add Parmesan, Roast & Serve: I take the tray out of the oven and sprinkle the veggies generously with parmesan cheese. Then, I pop it back in for another 5 minutes to get everything perfectly melty. Once it’s done, I add a pinch of salt and serve this broccoli and potato bake immediately, it’s so good!
💭 Expert Tips
My #1 Secret Tip for making the best roasted potatoes and broccoli is to get the timing just right! I’ve learned from trial and error that adding the potatoes to the pan first and letting them cook a bit before tossing in the broccoli is the key. This way, the potatoes turn out perfectly crispy while the broccoli stays tender with those slightly charred edges we all love. Trust me, it’s worth the extra step!
Other Tips To Keep In Mind:
- Easy Cleanup: I always line my sheet pan with parchment paper, it makes cleanup so much easier. No scrubbing, no fuss!
- Don’t Peel the Potatoes: I never bother peeling the potatoes because the skins add nutrients and get deliciously crispy in the oven.
- Customize as Needed: I love how easy it is to adjust this recipe! For crispier potatoes, I let them cook longer, and if I want charred broccoli, I add it to the pan sooner.
- For Crispier Potatoes: I like to place the pan on the upper rack so the potatoes get closer to the heat source and turn extra crispy. It’s a simple trick that works every time!
📖 Variations
My easy recipe for roasted potatoes is totally customizable! Add more veggies, a bright pop of lemon, or change up the spices.
Veggies: I love mixing in sweet potatoes, carrots, or brussels sprouts, just chop everything evenly and avoid overcrowding the pan.
Spices: I switch up the spices based on what I have, like ½ teaspoon of lemon pepper, a pinch of red pepper flakes, 1 teaspoon of Cajun seasoning, or 1 teaspoon of Old Bay for a fun twist.
Lemony: A squeeze of fresh lemon juice or a sprinkle of zest right before serving adds brightness to the dish.
Garlicky: I toss in minced garlic with the potatoes and olive oil for an extra hit of flavor.
🍽 Serving Suggestions
My roasted potatoes and broccoli are the perfect crispy, flavorful side dish that’s as easy to make as it is delicious!
Protein-based: I love serving them alongside my vegan chicken nuggets or even my hearty vegan schnitzel for a complete meal.
Mains: I pair this side dish with vegetarian mains like my heathy risotto, black bean burgers, or even a vegan pastrami sandwich.
🧊 Storage Directions
Refrigeration: Roasted vegetables are best enjoyed fresh, but I store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: While I prefer these fresh, you can freeze roasted veggies in a freezer-safe container for up to 1 month. Keep in mind, the texture may soften a bit after thawing.
Reheating: I reheat them in the oven at 400°F for 5-7 minutes or in the air fryer for a crispier finish. I avoid using the microwave since it doesn’t keep the veggies crispy.
❓ Recipe FAQs
Can I use frozen broccoli?
I always use fresh broccoli florets for the best results. Frozen broccoli releases too much liquid while cooking, which makes the veggies steam instead of roast.
Is sheet pan broccoli and potatoes healthy?
As a nutritionist, I can confidently say this quick side dish is not only delicious but also incredibly healthy! Broccoli is a powerhouse vegetable, rich in vitamins C, A, K, and B9, as well as antioxidants and minerals that support your immune system and may help reduce inflammation and high blood sugar.
Potatoes, often misunderstood as “unhealthy,” are actually a great source of fiber, vitamins, and antioxidants when prepared simply, like in this recipe. Together, they make a balanced, nutrient-dense side dish that’s as good for you as it is satisfying.
How do you get crispy roast potatoes?
It’s so important not to crowd the pan! When the potatoes overlap or there’s no space, they end up steaming instead of roasting. The oven temperature is just as crucial if it’s not hot enough, the potatoes won’t crisp up before the insides cook. I always make sure to set the oven to at least 400°F and wait until it’s fully preheated before putting them in.
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🎥 Watch How to Make It
Roasted Potatoes and Broccoli
My oven-roasted potatoes and broccoli are crispy, flavorful, and seasoned with garlic and parmesan, ready to enjoy in just 35 minutes! It’s the perfect side dish for any meal and a hit with my family every time.
Servings: 4 servings
Calories: 260kcal
Ingredients
- 1 lb baby potatoes quartered
- ½ tsp salt
- ½ tsp pepper
- 1 tsp dried mixed Italian herbs
- ½ tsp onion powder
- ½ tsp garlic powder
- 3 tbsp olive oil
- 1 large head of broccoli, cut into florets
- ¼ cup parmesan cheese, grated
Instructions
- Preheat the oven to 420 degrees F / 200 C. Line a baking tray with baking paper and set aside.
- Add the sliced potatoes into a bowl.
- In a small mixing bowl add the salt, pepper, italian herbs, and garlic powder, stir until well combined.
- Sprinkle half of the herb mixture and half of the oil over the potatoes, toss until well coated.
- Arrange potatoes on prepared tray making sure not to have them touching.
- Bake in the oven for 10-15 minutes or until the potatoes are just tender.
- Meanwhile toss the broccoli florets in a bowl with remaining seasonings and oil.
- Arrange on the same tray as the potatoes and return the tray back to the oven.
- Cook for another 10 minutes or until the broccoli is cooked through and lightly golden.
- Remove the tray from the oven and sprinkle the cooked vegetables with parmesan cheese.
- Cook for another 5 minutes. Remove and serve immediately.
Notes
- My #1 Secret Tip for making the best roasted potatoes and broccoli is to get the timing just right! I’ve learned from trial and error that adding the potatoes to the pan first and letting them cook a bit before tossing in the broccoli is the key. This way, the potatoes turn out perfectly crispy while the broccoli stays tender with those slightly charred edges we all love. Trust me, it’s worth the extra step!
- I love how easy it is to adjust this recipe! For crispier potatoes, I let them cook longer, and if I want charred broccoli, I add it to the pan sooner.
- I always line my sheet pan with parchment paper, it makes cleanup so much easier. No scrubbing, no fuss
- I like to place the pan on the upper rack so the potatoes get closer to the heat source and turn extra crispy. It’s a simple trick that works every time
- I never bother peeling the potatoes because the skins add nutrients and get deliciously crispy in the oven.
Nutrition
Calories: 260kcal | Carbohydrates: 31g | Protein: 9g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 4mg | Sodium: 449mg | Potassium: 980mg | Fiber: 7g | Sugar: 4g
I could eat that as a main course! It looks delicious!
Thanks Jacqueline! I’m sure you will love it! 🙂
Love how crispy these potatoes turned out! Such an easy side dish but with so much flavour.
Thank you so much Janessa!
My kids LOVED this recipe. Two of their favorite veggies all in one side dish. This simple side will be added to my weekly rotation.
Woohoo! My kids really like this recipe too! It’s a great way to get them to eat their veggies! 🙂
One of the simplest yet most delicious recipes I have tried lately! thanks for the recipe! We loved the addition of baby potatoes.
Yay! So happy to hear that Tavo!
I could make a meal out of this recipe – this is my idea of comfort food – thanks so much for sharing.
Thanks so much Shashi! I agree – it’s great for a lighter meal for sure!