Roasted Broccoli and Potatoes

This simple roasted broccoli and potatoes is an easy and tasty side dish! Crispy potatoes and tender broccoli florets make a delicious side dish, ready in 30 minutes!

Course Side Dish

Cuisine American

Keyword broccoli, easy, potatoes, roasted, sheet pan

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 198kcal

Author Lauren LeBlanc

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