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