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Simple roasted broccoli and potatoes is an easy and tasty side dish! Crispy potatoes and tender broccoli florets tossed with fresh parmesan make a delicious side dish, ready in 30 minutes!
Roasted vegetables are a favorite in my house, like Roasted Asparagus and Brussel Sprouts. They have tender insides with crispy and golden brown edges. Roasting veggies enhances their flavor. They make the perfect sheet pan side dish!
For more simple roasted vegetable side dishes, check out Roasted Green Beans and Carrots, Roasted Green Beans and Brussels Sprouts, and Honey Sriracha Roasted Brussel Sprouts.
Why you'll love this recipe
- Easy side dish. Just prep, toss, and roast!
- Simple side dish. Only 6 simple ingredients.
- Fast recipe, great for busy weeknights. Ready in 30 minutes!
- It’s delicious. Perfectly roasted potatoes and broccoli tossed with parmesan cheese make the perfect combo.
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Ingredients & Substitutions
- Baby potatoes - Also called new potatoes. These small potatoes are dug up before they reach full size and are the perfect bite size. I prefer Yukon Gold potatoes, as they have a very thin skin. You can substitute for full sized potatoes cut into ¾ inch pieces, or use fingerling potatoes or small red potatoes.
- Broccoli - Use fresh broccoli. I don’t recommend roasting frozen broccoli. Cut broccoli into bite sized florets.
- Parmesan cheese - I prefer buying a block of parmigiano reggiano cheese and grating it yourself using a fine microplane. The grated cheese should be a fluffy snow-like texture. I don’t recommend using pre-shredded cheeses for my recipes, as they contain anti-caking agents and don’t melt well. To make this dish vegan, substitute for nutritional yeast.
- Seasonings - This recipe calls for garlic powder, red pepper flakes, and salt and freshly cracked black pepper. I don’t recommend using fresh garlic cloves for this recipe, as it will easily burn at high oven temperatures. Can substitute garlic powder for onion powder if you want to.
See the recipe card below for full list of ingredients and measurements.
How to make roasted broccoli and potatoes
STEP ONE: PREP
Preheat the oven to 425°F, with a rack at the center. Line a large baking sheet with parchment paper. Chop broccoli into bite sized pieces, and potatoes into about ¾ inch pieces.
STEP TWO: TOSS
Toss potatoes and broccoli with olive oil to coat. Then toss with garlic powder, red pepper flakes, and salt and pepper to taste until coated evenly.
STEP THREE: SPREAD
Spread veggies out on the prepared baking sheet evenly in a single layer. Give them enough space so they can crisp well. If they are too close together, use two baking sheets.
STEP FOUR: ROAST
Roast potatoes and broccoli for about 15 minutes, then flip veggies over with silicone tongs. Bake for another 10 minutes until golden brown and cooked through. Grate the parmesan while the veggies are roasting.
STEP FIVE: SERVE
Top broccoli and potatoes with grated parmesan cheese and serve warm. This side dish is best served fresh.
Top broccoli and potatoes with grated parmesan cheese and serve warm.
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Expert Tips
- Dry veggies thoroughly before roasting so they can get crispy.
- Make sure to cut the potatoes into smaller pieces, about ¾ inches. This helps them cook evenly with the broccoli so they finish at the same time.
- Use a very large (mine is about 16x20 inches) baking sheet so the vegetables have room to roast. You can also use two smaller ones.
- Cover the baking sheet with parchment paper or aluminum foil for easier cleanup.
- Don’t skip flipping the veggies. The best part is the crispy edges, and flipping halfway through helps maximize the crispy bits.
- The broccoli and potatoes are perfectly cooked when they are fork tender but not mushy, with some browned and crispy edges.
Storage & Reheating
How to store leftovers: Store leftover broccoli and potatoes in an airtight container in the refrigerator for 3-4 days. This side dish is best served fresh.
How to freeze: I do not recommend freezing this recipe.
How to reheat: These roasted veggies are best when enjoyed fresh. You can reheat leftovers in the oven at 350° F (180°C) for a few minutes until warmed throughout and crisp on the edges. You can also reheat in the microwave, however they will not get crisp this way.
Variations
You can change up this potato and broccoli recipe to make it yours. Here are some suggestions.
- Fresh herbs - If you have some herbs that need to be used up, chop them finely and toss with the potatoes and broccoli after roasting. Fresh parsley, chives, thyme, and rosemary would all be great.
- Lemon zest - I love adding lemon zest to a dish to brighten it up. Grate fresh lemon zest on the roasted veggies and toss with parmesan.
- Change the seasoning - You can go with your favorite seasoning blend, like Italian seasoning, cajun seasoning, or blackening seasoning.
Serving Suggestions
What to serve with this roasted potatoes and broccoli recipe? Here are some delicious main course ideas to serve with this tasty side.
- Dutch Oven Turkey Breast with Garlic Herb Butter
- Cajun Crab Stuffed Salmon
- Easy Cajun Blackened Shrimp
- Bang Bang Salmon
- Cajun Honey Butter Salmon
- How to cook perfect juicy chicken breasts every time
- Braised Pot Roast
- Sous Vide Cajun Turkey Breast
Frequently Asked Questions
Yes! You can roast broccoli and potatoes together as long as you cut potatoes into bite sized pieces. Cut them similar in size or a little smaller than the broccoli pieces so they cook evenly.
No, it is not necessary to boil potatoes before roasting them. If you cut the potatoes into bite sized pieces, they should roast in about 20-25 minutes.
Although blanching broccoli may help lock in its bright green color, it is not necessary to blanch broccoli before roasting.
If your roasted potatoes aren't browned or crispy, they may need more time in the oven. To ensure they get crispy while roasting, make sure the potatoes are completely dry. Also make sure potatoes have some space between them so they can release moisture without steaming.
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Roasted Broccoli and Potatoes
Equipment
- cutting board
- Knife
- Large mixing bowl
- large baking sheet
- parchment paper
- silicone tongs
- Microplane
Ingredients
- 1 pound baby potatoes cut into ¾ inch pieces, Yukon gold or red potatoes
- 12 ounces broccoli cut into bite sized florets
- 1 tablespoon extra virgin olive oil or avocado oil
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- Salt and pepper to taste
- ½ cup parmesan cheese finely grated (texture should be powder like)
Instructions
- PREP: Preheat the oven to 425°F, with a rack at the center. Line a large baking sheet with parchment paper. Wash veggies and dry thoroughly. Chop broccoli into bite sized pieces, and potatoes into about ¾ inch pieces.
- TOSS: Toss potatoes and broccoli with olive oil to coat. Then toss with garlic powder, red pepper flakes, and salt and pepper to taste until coated evenly. Spread veggies out on the prepared baking sheet evenly in a single even layer.
- ROAST: Bake for about 15 minutes, then flip veggies over with silicone tongs. Bake for another 10 minutes until golden brown and cooked through. Veggies should be fork tender but not mush with some browned edges. Grate the parmesan while the veggies are roasting.
- SERVE: Top broccoli and potatoes with grated parmesan cheese and serve warm. This side dish is best served fresh.
Notes
- Using a large bowl to toss the potatoes and broccoli makes it easier to coat them evenly.
- You can omit red pepper flakes if needed, but this recipe will not be very spicy.
- Dry veggies thoroughly before roasting so they can get crispy.
- Make sure to cut the potatoes into smaller pieces so they cook evenly with the broccoli.
- Use a very large (mine is about 16x20 inches) baking sheet so the vegetables have room to roast. You can also use two smaller ones.
- The broccoli and potatoes are perfectly cooked when they are fork tender but not mushy, with some browned and crispy edges.
- How to store leftovers: Store leftover broccoli and potatoes in an airtight container in the refrigerator for 3-4 days. This side dish is best served fresh.
- How to freeze: I do not recommend freezing this recipe.
- How to reheat: These roasted veggies are best when enjoyed fresh. You can reheat leftovers in the oven at 350° F (180°C) for a few minutes until warmed throughout and crisp on the edges. You can also reheat in the microwave, however they will not get crisp this way.
Nutrition
About me
Hey good lookin', what ya got cookin'? I'm Lauren and I love to teach you how to make the good stuff, from scratch! I use fresh quality ingredients to create impressive but approachable restaurant worthy recipes.
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