This Roasted Potatoes and Broccoli recipe is a delicious and easy everyday side dish the whole family will love. Creamy potatoes and tender broccoli are seasoned with pantry staples and assembled in a few quick, beginner-friendly steps. The result: a tasty and versatile side dish you can count on year-round!
Why You’ll Love This Sheet Pan Broccoli and Potatoes Recipe:
- Accessible Ingredients: Common produce and pantry staple seasonings make this recipe a superstar any day of the year — no trips to the specialty grocery store are required!
- Simple and Easy: Just cut the vegetables, season, and roast! The oven does the heavy lifting for you, making these perfect for a weeknight dinner.
- Nutritious and Delicious: Potatoes and broccoli form the produce power couple you didn’t know you needed! Creamy potatoes complement the tender broccoli, and a simple garlic and paprika seasoning blend brings it all together, making a wholesome and tasty side dish.
Let’s Get Started! Here’s What You’ll Need:
Ingredients:
Baby Red Potatoes - These small potatoes hold together well and are smooth and lightly sweet when roasted. You will need 1 ½ pounds of potatoes; rinse and scrub them well before quartering. Can’t find baby potatoes? Use full-sized red potatoes and cut them into 1-inch cubes.
Broccoli - Use pre-cut broccoli florets or crowns, depending on your preference or what is available. Choose broccoli that is deep green with closed tips (also called florets). If using crowns, trim the leaves before cutting, and cut the stems for roasting if desired.
Oil - I recommend an oil with a high smoke point, such as avocado, canola, or grapeseed oil, though you can use virgin olive oil if needed.
Seasonings - Fine sea salt, garlic powder, paprika, and cracked black pepper season the broccoli and potatoes, and add a light nutty and earthy flavor. Use fresh spices and cracked pepper for the best taste.
Equipment:
Cutting Board and Knife - Use these to cut the potatoes and broccoli into bite-sized pieces. You can use a large chef’s knife, a paring knife, or another mid-sized, sharp knife.
Baking Sheet - I recommend a rimmed baking sheet so you can easily stir the veggies, though you can use a flat sheet pan. Just be careful stirring so the broccoli and potatoes don’t fall off the sides.
Parchment Paper - This helps the roast potatoes and broccoli brown evenly without burning and prevents them from sticking to the pan.
Large Bowl - Holds the cut potatoes and broccoli for easy seasoning.
Silicone Spatula or Wooden Spoon - Choose a heat-safe stirring tool of your choice.
How to Make Roasted Potatoes and Broccoli
Preheat and Prepare
Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper. You can also combine your dry seasonings in a small bowl if you prefer to mix the seasoning blend ahead, rather than measuring half of them for both seasoning steps.
Cut and Season Potatoes
Quarter the potatoes and add them to a large mixing bowl. Season them with half of the avocado oil and salt, garlic powder, paprika, and black pepper. Gently toss to coat and transfer them to the prepared baking sheet.
Roast Potatoes and Prep Broccoli
Bake the potatoes for 25 minutes. While they roast, slice the broccoli florets into equal, bite-sized pieces and place in your large bowl. Add the remaining oil and seasonings and toss until well coated.
Roast Broccoli
Remove the pan of potatoes from the oven. Gently stir them and push them to one side of the baking sheet, keeping them mostly in a single layer. Spread the broccoli evenly on the other half of the baking sheet and place the roasted potatoes and broccoli in the oven. Bake for 15-20 minutes or until the broccoli is browned to your liking and the potatoes are fork-tender.
Recipe Success Tips
- Cut the vegetables into even-sized pieces. This ensures even roasting. Large potatoes need to be quartered, but smaller potatoes may only need to be cut in half. If using pre-cut florets, which can vary in size, you may need to cut some large florets but not others. If using broccoli crowns and using the stems, cut them into pieces about half the size of the florets.
- Seasoning options. The broccoli and potatoes are roasted in stages, so you have options for how to season them. You can measure out the seasonings at once, combine them in a small bowl, and then divide them between the broccoli and potatoes, or you can measure half the directed amount of seasonings directly onto each portion of vegetables.
- Roast until tender. You will know the broccoli and potatoes are done when you can easily pierce the potatoes with a fork, and the broccoli is browned to your liking. Remove the broccoli when it is bright green for crisp, al dente broccoli; remove it when it is golden brown on the edges for a caramelized flavor.
- Optional recipe variations. Swap half of the broccoli with cauliflower florets or carrot coins for extra color and nutrition. Add red pepper flakes or ground red pepper to the seasoning blend for a touch of heat. For a Mediterranean twist, sprinkle the seasoned potatoes and broccoli with ½ teaspoon of Italian seasoning each. You can also add flavor after roasting by topping with a bit of lemon juice or parmesan cheese.
Serving Suggestions
Enjoy these sheet pan potatoes and broccoli as a low-fuss, tasty side dish with any of your favorite main dishes, such as:
Storage Directions
- Refrigerating: Leftover roasted broccoli and potatoes keeps covered in an airtight container in the refrigerator for up to 5 days.
- Freezing: Once cooled to room temperature, the veggies can be frozen in a freezer-safe container for up to 2 months. Defrost on very low heat in the microwave or overnight in the refrigerator before reheating. The texture of the broccoli may vary slightly after defrosting but will still be delicious.
- Reheating: Warm the oven roasted potatoes and broccoli in a 300°F oven for 8-12 minutes or in the microwave in 30-second bursts on gentle heat until heated through.
FAQs
No, you do not need to boil them first. Just cut the potatoes into quarters, season, and roast!
Cut raw potatoes do not store well, so I recommend making this recipe to serve. If desired, you can measure the seasonings and prepare the broccoli up to 1 day in advance, storing the broccoli covered in the refrigerator until preparing. You can also cook the dish ahead and reheat them in the oven, as leftovers keep quite well.
Yes, baby golden potatoes, fingerling potatoes, and purple potatoes also work in this broccoli potato recipe. Adjust the cutting size of the potatoes based on their size; smaller potatoes like fingerlings may only need to be cut in half lengthwise.
Yes, frozen broccoli can be used in this recipe, though it will need to roast about 5 minutes longer than fresh broccoli. Bake the potatoes for only 20 minutes before adding the seasoned broccoli. Place the sheet of potatoes and broccoli in the oven and roast for 20-25 minutes until the broccoli is cooked to your preference.
More Easy Vegetable Side Dish Recipes
Enjoy!
I hope your family loves these oven-roasted potatoes and broccoli as much as mine does. Be sure to come back and leave a review letting me know how it turned out for you, or what you made with it!
📖 Recipe
Roasted Potatoes and Broccoli
Equipment
- 1 Sheet Pan ½ sheet (full sheets are not generally in home kitchens)
- 1 Parchment Paper
- 1 Large bowl
- measuring spoons for oil and seasoning
- 2 small bowls optional, for oil and seasoning
- stirring spatula or spoon can also be used for serving
Ingredients
- 1.5 lb baby red potatoes
- 1 lb broccoli florets
- 1.5 tablespoon avocado oil or preferred oil, divided
- 1 teaspoon sea salt divided
- ½ teaspoon garlic powder divided
- ¼ teaspoon paprika divided
- ¼ teaspoon black pepper divided
Instructions
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Combine your seasonings.1 teaspoon sea salt, ½ teaspoon garlic powder, ¼ teaspoon paprika, ¼ teaspoon black pepper
- Quarter potatoes and season with half of seasoning and oil in a large bowl. Toss to coat, then transfer to parchment lined pan.1.5 lb baby red potatoes, 1.5 tablespoon avocado oil
- Bake potatoes for 25 minutes. Meanwhile, slice florets into equal sizes (see notes) and place in the large bowl. Add the remaining seasoning and oil, and toss until well coated.1 lb broccoli florets
- Remove the potatoes and stir them gently on the baking sheet and push to one half of the pan. Add broccoli to other half of baking sheet, and return to the oven.
- Bake 15-20 minutes, or until broccoli is browned to your liking. Serve and enjoy!
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Notes
- Refrigerating: Leftover roasted broccoli and potatoes keeps covered in an airtight container in the refrigerator for up to 5 days.
- Freezing: Once cooled to room temperature, the veggies can be frozen in a freezer-safe container for up to 2 months. Defrost on very low heat in the microwave or overnight in the refrigerator before reheating. The texture of the broccoli may vary slightly after defrosting but will still be delicious.
- Reheating: Warm the oven roasted potatoes and broccoli in a 300°F oven for 8-12 minutes or in the microwave in 30-second bursts on gentle heat until heated through.
-
- Cut the vegetables into even-sized pieces. This ensures even roasting. Large potatoes need to be quartered, but smaller potatoes may only need to be cut in half. If using pre-cut florets, which can vary in size, you may need to cut some large florets but not others. If using broccoli crowns and using the stems, cut them into pieces about half the size of the florets.
- Seasoning options. The broccoli and potatoes are roasted in stages, so you have options for how to season them. You can measure the seasonings at once, combine them in a small bowl, and then divide them between the broccoli and potatoes, or you can measure half the directed amount of seasonings directly onto each portion of vegetables.
- Roast until tender. You will know the broccoli and potatoes are done when you can easily pierce the potatoes with a fork, and the broccoli is browned to your liking. Remove the broccoli when it is bright green for crisp, al dente broccoli; remove it when it is golden on the edges for a caramelized flavor.
- Optional recipe variations. Swap half of the broccoli with cauliflower florets or carrot coins for extra color and nutrition. Add red pepper flakes or ground red pepper to the seasoning blend for a touch of heat. For a Mediterranean twist, sprinkle the seasoned potatoes and broccoli with ½ teaspoon of Italian seasoning each.
Nutrition
Nutrition information is provided as a courtesy and is an estimate. It is recommended to use your preferred calculator with the actual ingredients you use for optimal accuracy.
Anne Aslanides says
One of our favorite sides! I'll often pop some fish or chicken in on a second pan too, which keeps things easy.