If you’re looking for a simple side that always delivers, roasted potatoes and broccoli is one of those recipes that always wins. It’s the kind of dish that feels effortless but still turns out golden, crisp, and full of flavor. Everything roasts together on one pan, which means less cleanup and more time to actually enjoy dinner.
If you’ve ever had to balance a table of potato lovers and broccoli lovers, this one just works. Roasted potatoes and broccoli gives you the best of both worlds on one pan. The potatoes come out golden with those crispy edges everyone goes for first, while the broccoli gets those slightly charred tips that add so much flavor. Nobody feels like they’re settling for the “other” vegetable.
This is also one of those recipes I lean on when I don’t feel like overthinking dinner. It’s simple, but it still feels like you put in the effort. I can toss everything together, slide it in the oven, and know it’s going to come out right every time. And honestly, it’s one of the few sides where I’ve seen people go back for seconds of both the potatoes and the broccoli, which doesn’t always happen in my house.
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Ingredients
- Potatoes – Yukon Golds are a great choice because they get creamy inside and crisp outside. Cut into even pieces so they cook at the same rate. You can swap in russet or red potatoes if that’s what you have.
- Broccoli – Use fresh broccoli and cut into florets. Try to keep them similar in size so they roast evenly. Pat dry after washing so it crisps instead of steams.
- Olive Oil – Helps everything roast and caramelize. Make sure all the vegetables are lightly coated for the best texture. You can substitute avocado oil or any light, neutral oil if needed.
- Garlic Powder – Adds an easy layer of flavor without burning like fresh garlic can at high heat.
- Salt – Brings out the natural flavors. Adjust to taste.
- Black Pepper – Adds a little bite and balances everything out.
See recipe card for quantities.
Instructions
- Step 1: Preheat your oven to 425°F. Line a large baking sheet with parchment paper or foil. Peel and cut the potatoes into bite-sized chunks, about 1 inch pieces. Spread the potatoes and broccoli in a single layer on a sheet pan. . Add olive oil and spices.
- Step 2: Roast for 20 minutes. Until the potatoes are golden and fork-tender and the broccoli has crispy, slightly charred tips.
Hint: Dry the broccoli well so it roasts rather than steams.
Variations/ Substitutions
- Add Parmesan – Sprinkle grated parmesan in the last few minutes for a crispy, cheesy finish.
- Lemon and Herbs – Finish with fresh lemon juice and herbs like thyme or rosemary for a brighter flavor.
- Spicy Version – Add red pepper flakes for a little heat.
- Add Onion – Toss in sliced red onion for extra sweetness and depth.
- Sweet Potato Swap – Use sweet potatoes instead of regular potatoes for a slightly sweeter version.
If you love this recipe, try these Easy Oven Roasted Brussels Sprouts or these garlic roasted veggies.
Equipment
You’ll just need a large baking sheet lined with parchment paper or foil for easy cleanup. A sharp knife and cutting board make prep quick, and a spatula or tongs help with tossing and serving.
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 400°F for about 8 to 10 minutes to bring back the crisp edges. The microwave works, but the texture will be softer.
Freezing isn’t recommended since both the potatoes and broccoli lose their texture.
Top Tips
- Cut the potatoes and broccoli into similar-sized pieces so everything cooks evenly.
- Don’t crowd the pan or the vegetables will steam instead of roast.
- Use enough oil to lightly coat everything for better browning.
- Roast at high heat to get those crispy edges and caramelized bits.
- Make sure the broccoli is dry before roasting to avoid soggy results.
Serving Suggestions
This is one of those sides that fits in just about anywhere. I love serving it alongside something simple like pan fried meatballs or a cozy skillet of easy chicken parmesan. It also works really well with seafood, especially something like air fryer Cajun salmon and Herb Roasted Shrimp And Tomatoes.
Enjoy it for pasta night with Pappardelle Pasta Recipe with Bacon, Egg & Cheese or Angel Hair Pasta With Blush Sauce. It’s a good balance when you’ve got a richer main dish and want something roasted and simple on the side.
It’s also great for lunch meal prep. I’ll make a batch and pair it with something like easy pan fried chicken tenders or add it to a bowl with pressure cooker quinoa and a scoop of homemade tzatziki sauce. It holds up well in the fridge, and even cold, the potatoes are surprisingly good. It makes putting together a quick lunch feel a lot less like an afterthought.
FAQ
Fresh is best. Frozen broccoli holds extra moisture and won’t get as crisp, but you can use it if you thaw and dry it well.
Yes, you can chop the vegetables ahead and store them in the fridge until you’re ready to roast.
Most likely the pan was overcrowded or the vegetables were too wet before roasting.
Yukon Gold potatoes are ideal for their creamy inside and crispy edges, but russet, red potatoes, or even sweet potatoes also work.
Related
Looking for more side dish recipes? Try these:
If you like this Roasted Potatoes and Broccoli recipe, please leave a 5-star rating below.
RECIPE
Roasted Broccoli and Potatoes
Ingredients
- 5 medium potatoes peeled ( I use Yukon)
- 1 head of broccoli into florets
- 2 tablespoons olive oil divided
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 425°F. Line a large baking sheet with parchment paper or foil. Peel and cut the potatoes into bite-sized chunks, about 1 inch pieces.
- Spread the potatoes and broccoli in a single layer on a sheet pan. . Add olive oil and spices.
- Roast for 20 minutes. Until the potatoes are golden and fork-tender and the broccoli has crispy, slightly charred tips.
Notes
Nutrition
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