Make this easy recipe for roasted potatoes and broccoli as a side dish to go with any meal.
This dish is simple, uses only 6 ingredients that you probably already have in your kitchen, and cooks in under 20 minutes.
The best part about roasted potatoes and broccoli is that it covers two food groups in one dish, and it's cooked all on one pan.
I've tested this recipe to ensure that the potatoes and broccoli cook at the same time.
ROASTED POTATOES AND BROCCOLI RECIPE
Perfectly seasoned, tender potatoes mixed with slightly crispy roasted broccoli is a match made in heaven.
We're seasoning this dish very simply with salt and pepper, a a bit of garlic powder if you like. You are going to love how easy this recipe is to make.
INGREDIENTS IN ROASTED POTATOES AND BROCCOLI
Potatoes - I'm using 4 medium red potatoes, cleaned and cut into cubes. Yellow or Yukon gold potatoes will be delicious here as well.
Broccoli - About two large heads of broccoli go into this recipe. Cut the stems off and separate into florets.
Olive Oil - Feel free to use whatever type of cooking oil you like. Avocado oil is a healthy favorite at my house, and canola oil will work fine too.
Salt - the simplicity of this recipe is that we are using minimal seasonings. Salt just makes things taste better.
Pepper - Add pepper to your preferred taste.
Garlic Powder - This is optional. It's totally not necessary to add garlic powder to roasted potatoes and broccoli, but I like garlic so it's always an option.
If you have any questions, please leave a comment below and I will get back to you.
HOW TO MAKE ROASTED POTATOES AND BROCCOLI
- Add potato pieces and broccoli florets to a large bowl.
- Add olive oil, salt, pepper, and garlic powder.
- Stir to combine well.
- Spread mixture onto a large baking sheet and bake as directed, stirring halfway through cooking time.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
TIPS FOR MAKING ROASTED POTATOES AND BROCCOLI
This simple recipe is really hard to get wrong, but I do have a few tips to make sure that it's perfect every time.
Don't try to use frozen broccoli. Frozen vegetables get too wet when roasting and won't crisp up nicely.
Peeling the potatoes is not necessary, and I actually like the color from the red skinned potatoes. You can peel the potatoes if you prefer, this dish will still come out beautifully.
Cut the potatoes and broccoli into roughly the same sized pieces for even cooking.
Avoid the urge to check on your potatoes and broccoli, and definitely don't flip them over until halfway through the cooking time. Leaving them on the pan is what gives the browned pieces that are so delicious.
SEASONING OPTIONS FOR ROASTED POTATOES AND BROCCOLI
I very purposely left the seasoning of this dish simple, because I wanted to let the earthiness of the potatoes and the nuttiness of the roasted broccoli shine.
That said, this recipe is a blank canvas, ready for you to add your own spin and change up the flavors if you like. Try these seasonings for your roasted potatoes and broccoli.
Italian Seasoning - A blend of herbs that mixed with garlic and salt and pepper will take this dish to another level.
Smoked Paprika - I love this spice for adding a BBQ like flavor to things. Add a bit to this dish and serve with grilled meat.
Lemon Pepper - Lemon is lovely with potatoes and would make this dish a great side for a fish dinner.
Did you make this Roasted Potatoes and Broccoli recipe? Please leave a comment below letting me know what you thought.
- 4 medium red potatoes, cleaned and cut into 1-inch cubes
- 2 large heads of broccoli, stems removed, cut into florets
- 3 tablespoons olive oil (or oil of choice).
- 1 teaspoon salt
- 1 teaspoon garlic powder (optional)
- Pepper to taste
- Preheat oven to 425F degrees.
- Add potatoes pieces, broccoli florets, olive oil, salt, garlic powder, and pepper to a large mixing bowl and toss to combine.
- Spread potatoes and broccoli mixture onto a large baking sheet.
- Bake for 16-18 minutes, stirring half way through.
- Serve hot.
- Don't try to use frozen broccoli. Frozen vegetables get too wet when roasting and won't crisp up nicely.
- Peeling the potatoes is not necessary, and I actually like the color from the red skinned potatoes. You can peel the potatoes if you prefer, this dish will still come out beautifully.
- Cut the potatoes and broccoli into roughly the same sized pieces for even cooking.
- Avoid the urge to check on your potatoes and broccoli, and definitely don't flip them over until halfway through the cooking time. Leaving them on the pan is what gives the browned pieces that are so delicious.
Amount Per Serving: Calories: 148Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 304mgCarbohydrates: 22gFiber: 4gSugar: 2gProtein: 4g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.