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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Roasted Broccoli And Potatoes With Parmesan

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Oven roasted broccoli and potatoes are the ultimate side dish! They’re easy to make, perfectly crisp, and seasoned with garlic herbs and parmesan. Ready in just 35 minutes!

Oven roasted broccoli and potatoes with parmesan and garlic in a serving bowl.

Simple meets delicious with this roasted broccoli and potatoes recipe! Potatoes and broccoli are roasted in one pan for less fuss and easy cleanup. It’s just a bonus that this simple side dish goes with any main dish. I like to serve it with marinated tofu skewers, but it could easily go with roast chicken, fish, or steak.

Latest Recipe Video!

Baby potatoes are tossed in olive oil and herbs, then roasted until golden brown and crispy. But there’s no need to dirty up a new pan for a side of broccoli, just add it to the same pan! It’s all about timing. Potatoes take longer than broccoli, so you have to roast the potatoes first, then add your broccoli.

Sheet pan potatoes and broccoli comes out perfect every single time! I love how the natural sugars of the broccoli help to caramelize the veggies make them slightly crispy on the outside but still tender on the inside.

It’s great for busy weeknights or for meal prep too. The tricky part is transferring it to a serving plate before you devour it all!

👩‍🍳 Why This Recipe Works

  • Sheet pan recipe
  • Add protein for a complete meal
  • Nutritious comfort food
  • Healthy side dish
  • Short roasting time
  • Just 10 minutes of prep
  • Kid-friendly
  • Only 4 main ingredients
  • Easy weeknight dinner
  • Super easy roasted broccoli and potatoes!

🥘 Ingredients

Roasted potatoes and broccoli require only four simple ingredients, plus seasoning! Find the full list of ingredients and nutrition information at the bottom of this post.

Ingredients for roasted broccoli and potatoes recipe on a white background.
  • Baby Potatoes: You can find small potatoes in a variety of colors and types. I recommend baby gold potatoes. They have a medium starch content, which means the outside crisps while the inside stays creamy. Baby red potatoes work great too, but the insides won’t be as creamy.
  • Seasoning: Spices provide a simple flavor boost. Sea salt, black pepper, Italian seasoning, onion powder, and a bit of garlic powder create a garlic-herb flavor profile that’s to die for.
  • Olive Oil: To roast the veggies! I like to use heart-healthy extra virgin olive oil for nutrients and flavor. Any neutral-flavored oil works. Avocado oil, canola oil, or vegetable oil are good options too.
  • Broccoli: Be sure to use fresh broccoli florets. You can buy precut broccoli florets in the produce section if you want to cut down on prep time. Or cut a head of broccoli into small florets (about 2 to 3-inch pieces).
  • Parmesan Cheese: For a salty, nutty bite, and a little protein!

📖 Variations

This easy recipe for roasted potatoes is totally customizable! Add more veggies, a bright pop of lemon, or change up the spices.

  • Make It Vegan: Swap the parmesan cheese for vegan parmesan, or leave the cheese off altogether!
  • Potatoes: Red skinned potatoes, fingerling potatoes, or yellow potatoes all work great! If you use large potatoes, cut into small chunks.
  • Veggies: Add cauliflower, sweet potatoes, onions, brussels sprouts, broccoli rabe, or carrots! Just chop the veggies into uniform-sized pieces so they cook evenly. Just don’t crowd the pan or all the veggies will steam. If you need to, use two sheet pans.
  • Spices: Use whatever spices or fresh herbs you like or have on hand. Lemon pepper, a pinch of red pepper flakes, Cajun spices, or Old Bay seasoning are great options too!
  • Lemon: Add a fresh squeeze of lemon juice or lemon zest when you add the parmesan!
  • Potatoes, Broccoli And Garlic Roasted With Olive Oil: Add two minced garlic cloves to the potatoes when you toss them with oil.
  • Make It A Complete Meal: This is a great side dish for protein-packed vegetarian entrees like this vegan pastrami sandwich, healthy risotto, chipotle black bean burgers, or rustic pizza!

🔪 Instructions

Roasted potatoes and broccoli is super easy to make! Here’s how you do it:

Preheat Oven: Preheat the oven to 420 degrees F / 200 C. Line a baking sheet (or baking dish) with baking paper and set aside.

Make Garlic Herb Seasoning: In a small bowl, mix the salt, pepper, Italian herbs, onion powder, and garlic powder.

Potatoes seasoned with spices in a mixing bowl.

Season Potatoes: Place the sliced potatoes into a large bowl. Sprinkle half of the seasonings and half of the oil over the potatoes. Toss until coated.

Potatoes tossed with spices in a mixing bowl.

Roast Potatoes: Transfer the potatoes to the baking sheet in a single layer so they aren’t touching. Roast in the upper third of the oven for 10 to 15 minutes, until slightly tender.

Diced potatoes on a baking sheet lined with parchment paper.

Season Broccoli Crowns: While the potatoes roast, toss the broccoli florets in a large mixing bowl with the remaining seasoning and oil. Transfer broccoli to the sheet pan in an even layer with the potatoes and carefully place the pan back in the oven.

Sheet pan with chopped broccoli and potatoes.

Roast Broccoli: Roast potatoes and broccoli in the oven in the middle of the oven for another 10 minutes or so, until the broccoli is tender throughout, a little crisp, lightly golden.

Add Parmesan, Roast & Serve: Remove the tray from the oven and sprinkle the veggies with parmesan cheese. Roast for 5 more minutes. Remove the broccoli and potato bake from the oven, add a sprinkle of salt, and serve immediately.

Broccoli and potato bake on a baking sheet.

❓ Recipe FAQs

Can I use frozen broccoli?

No, frozen broccoli releases too much liquid while it cooks. This will cause the veggies to steam instead of roast. For best results, use fresh broccoli florets!

How should I store roasted potatoes with broccoli?

Roasted vegetables are best enjoyed immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheat in the oven at 400 degrees, for 5 to 7 minutes or until reheated and crispy. You can also try reheating in the air fryer or toaster oven. I don’t recommend heating in the microwave because the veggies won’t crisp up as nicely.

Is sheet pan broccoli and potatoes healthy?

Yes! This quick side dish is super healthy for you. Broccoli is a nutrient-dense vegetable packed with health benefits! It provides plenty of vitamins, minerals and antioxidants. It’s high in Vitamin C, A, K, and B9. It may help reduce inflammation, cell damage, and high blood sugar.

And while potatoes sometimes get a bad rap because they’re a starchy vegetable, they are actually also filled with plenty of fiber and antioxidants!

How do you get crispy roast potatoes?

It’s important not to crowd the pan. If the potatoes overlap with no extra space, they will steam instead of roast. Oven temperature is key too! If the oven isn’t hot enough, the potatoes won’t have a chance to get crispy before the insides cook. Set the temperature to at least 400 degrees, and don’t put them in until it’s up to temp.

💭 Expert Tips

  • Easy Cleanup: Line your sheet pan with parchment paper! It makes cleanup a breeze.
  • Don’t peel the potatoes. There’s no need to, plus the skins provide plenty of nutrients and a crisp exterior.
  • Customize as needed! Adjust this delicious side dish to fit your taste buds! If you like crispy roasted broccoli that’s charred and caramelized, add them to the pan sooner. If you want the potatoes crispier, let them cook longer.
  • For crispier potatoes, place the pan on the upper rack so it’s closer to the heating element. If you want broccoli that is more charred, you can add it earlier and let it cook for longer!
  • Don’t forget the timing element: Timing is the secret to getting this dish cooked perfectly! Don’t skip a step and put your potatoes and broccoli in the oven at the same time. If you want crispy potatoes and lightly charred, tender, roasted broccoli cooked at the same temperature on one sheet pan, you need to put the potatoes in first, let them cook a little bit and then add the broccoli!
Oven roasted broccoli and potatoes with parmesan and garlic in a serving bowl.

🥦 More Broccoli Recipes!

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📋 Recipe Card

Oven roasted broccoli and potatoes with parmesan and garlic in a serving bowl.
Print Recipe
5 from 4 votes

Roasted Broccoli and Potatoes

Roasted broccoli and potatoes are the ultimate side dish! They're easy to make, perfectly crisp, and seasoned with garlic herbs and parmesan. Ready in just 35 minutes.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Servings: 4 servings
Calories: 260kcal
Author: Anjali Shah

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.

Video

Notes

  • Line your sheet pan with parchment paper! It makes cleanup a breeze.
  • Don’t peel the potatoes. There’s no need to, plus the skins provide plenty of nutrients and a crisp exterior.
  • Adjust this delicious side dish to fit your taste buds! If you like crispy roasted broccoli that’s charred and caramelized, add them to the pan sooner. If you want the potatoes crispier, let them cook longer.
  • For crispier potatoes, place the pan on the upper rack so it’s closer to the heating element.

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

Posted In…

Side Dishes ·

These side dishes are tasty enough to be the star of the show!

Try my asparagus crostinis for the perfect accompaniment to your main entree, or double the recipe to turn them into an entire meal.

10 responses to “Roasted Broccoli And Potatoes With Parmesan”

  1. 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.5 stars

  2. One of the simplest yet most delicious recipes I have tried lately! thanks for the recipe! We loved the addition of baby potatoes.5 stars

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