Roasted Potatoes and Broccoli
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!
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
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.
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- 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
Calories: 206kcalCarbohydrates: 35gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 650mgPotassium: 1141mgFiber: 6gSugar: 4gVitamin A: 781IUVitamin C: 116mgCalcium: 72mgIron: 2mg
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.
Tried this recipe?Let us know how it was!