By Wendy Stoltz / Last Modified On January 16, 2023

With just 6 ingredients, you can have these perfectly roasted potatoes and broccoli as a side dish to go with any meal. This sheet pan side dish is really simple to make, and you knuckle down on two food groups in one dish. Bye, extra washing up, and it all cooks up beautifully in one pan in under 2 minutes.

I've tested this recipe to ensure that the potatoes and broccoli cook at the same time. If you have leftovers from these roasted potatoes and broccoli, then make these savory mini frittatas for a satisfying breakfast.

If you love good side dishes, try these gluten-free scalloped potatoes that are the ultimate in cheesy comfort food. Or change up the flavor on your standard roasted red potatoes with Parmesan and dill. Love broccoli? Try this quick and easy way to make broccoli with instant pot steamed broccoli or this Instant Pot broccoli cheese soup.

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, and a bit of garlic powder if you like. You are going to love how easy this recipe is to make.

Add roasted potatoes and broccoli to your favorite main dishes, like my gluten-free ham or gluten-free teriyaki salmon cakes. This dish will really pair well with just about anything. 

WHY YOU’RE GOING TO LOVE THIS ROASTED POTATOES AND BROCCOLI

Easy to make - This broccoli potato recipe made in a sheet pan is super easy to make and roasts up beautifully as a side dish.

Healthy for you - Roasting vegetables is better than boiling as it retains all the important vitamins and minerals.

Great side dish - It is a great side dish to make as you can make your veggies and starch at the same time!

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. You can also use garlic cloves. 

EQUIPMENT NEEDED FOR THIS ROASTED POTATOES AND BROCCOLI

Sheet pan - Sheet pans come in handy for those busy weeknights as they have minimal hands-on time!

Mixing bowls - These Pyrex mixing bowls are useful for most recipes.

If you have any questions about making roasted potatoes and broccoli, please leave a comment and we will get back to you as soon as possible.

HOW TO MAKE ROASTED POTATOES AND BROCCOLI

1. Add potato pieces and broccoli florets to a large bowl. 
2. Add olive oil, salt, pepper, and garlic powder. 
3. Stir to combine well. 
4. Spread mixture onto a large sheet pan 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 in roasted potatoes and broccoli, please see the complete 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 use frozen ingredients - Don't try to use frozen broccoli. Frozen vegetables get too wet when roasting and won't crisp up nicely. 

No need to peel the potatoes - Peeling the potatoes is not necessary, and I actually like the color of the red skinned potatoes. You can peel the potatoes if you prefer, this dish will still come out beautifully. 

Cut the same size - Cut the potatoes and broccoli into roughly the same sized pieces for even cooking. 

Avoid checking and flipping - 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 in the pan is what gives the browned pieces that are so delicious. 

WHAT VARIATIONS CAN I MAKE TO THESE ROASTED POTATOES AND BROCCOLI?

Add some parmesan cheese - Once the dish is done roasting add a ¼ cup of parmesan cheese for extra flavor. 

WHAT SUBSTITUTIONS CAN I MAKE TO THESE ROASTED POTATOES AND BROCCOLI?

Use other potatoes - You can use baby potatoes just make sure they are the same size as the broccoli florets to ensure they cook at the same time. Try it with sweet potatoes.

Use other vegetables - Here is a list, it is not an exhaustive list though. Asparagus, Brussel sprouts, Carrots, Cauliflower, Green beans

Add in - Bacon or parmesan cheese

Use other seasoning options - 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. 

HOW DO YOU STORE ROASTED POTATOES AND BROCCOLI?

You can store these roasted potatoes and broccoli in the fridge for up to 1-2 days. They can be re-heated or try it cold, it does taste so good.

CAN YOU FREEZE ROASTED POTATOES AND BROCCOLI?

Yes, you can for up to 3 months.

ARE ROASTING VEGETABLES HEALTHIER THAN STEAMING?

Steaming vegetables is still the healthiest option. The reason for this is that the vegetables are not submerged in boiling water. Roasting vegetables is a close second as the moisture is retained during this cooking process. This is known as a dry cooking process like grilling, and stir-frying.

CAN YOU ROAST POTATOES AND BROCCOLI TOGETHER?

Yes, you can. All you need to do is ensure the potatoes and broccoli are cut more or less the same size, so they cook at the same time. Another tip is to spread them evenly on the sheet pan.

IS IT NECESSARY TO BOIL POTATOES BEFORE ROASTING?

No, it is not necessary to boil potatoes when roasting. Some people prefer to do it, but I find it not required.

SHOULD POTATOES BE SOAKED BEFORE ROASTING?

I don't soak them. But if you would like to soak them for 1 hour prior to roasting them. I find if you go with the recommended potatoes, it is not necessary.

WHY WON'T MY ROAST POTATOES GO CRISPY?

It may be that your oven is not at the correct temperature. It may either be too hot or too cold. Stick to the recommended temperature and if you have an oven thermometer use that to check as oven temperatures do vary.

WHAT CAN I SERVE IT WITH?

As mentioned, pretty much anything works with this recipe. Here's some gluten-free main dish suggestions:

• Gluten-free ham
• Gluten-free teriyaki salmon cakes
• Gluten-free chicken tenders
• Gluten-free meatloaf

Continue to Content

Yield: 8 servings

Roasted Potatoes and Broccoli

Print

Make this easy recipe for roasted potatoes and broccoli as a side dish to go with any meal. It's a simple dish that uses only six ingredients and cooks in under 20 minutes.

Prep Time 5 minutes

Cook Time 18 minutes

Total Time 23 minutes

Ingredients

• 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

Instructions

1. Preheat oven to 425F degrees.
2. Add potatoes pieces, broccoli florets, olive oil, salt, garlic powder, and pepper to a large mixing bowl and toss to combine.
3. Spread potatoes and broccoli mixture onto a large baking sheet.
4. Bake for 16-18 minutes, stirring halfway through.
5. Serve hot.

Notes

• 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. 

Recommended Products

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 105Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 311mgCarbohydrates: 23gFiber: 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.