For the simplest side dish around that has a ton of flavor, make some Roasted Potatoes and Broccoli. On just one sheet pan two yummy sides come together into one amazing recipe. Tender potatoes and fresh broccoli florets are seasoned & oven cooked to crispy perfection.
Make this your go-to easy side dish recipe when you want something crispy, salty, & hearty. While the broccoli florets & baby potato chunks are cooking in the oven, throw something on the BBQ like some Grilled Boneless Skinless Chicken Thighs. Simple & delish!
This was inspired by my recipe for Sheet Pan Buffalo Chicken and Broccoli. The oven roasted broccoli is so good that I wanted to include it in more meals. Glad I did because this side dish goes with just about anything - fish, pork, beef, chicken, lamb, turkey, & vegan/vegetarian entrees.
Jump to:
Ingredients for Roasted Potatoes & Broccoli
This recipes calls for a combination of 4 classic spices to add a punch of flavor. They are the best way to season baby potatoes & fresh broccoli florets for roasting.
All the ingredients in this side dish are gluten-free, dairy-free, vegan and vegetarian. So just about anyone can and will love it.
Here are the ingredients needed to make oven-roasted potatoes & broccoli florets.
- Tiny Potatoes - yukon gold & red new potatoes are recommend but any thin-skinned variety will work.
- Broccoli - fresh crown of broccoli cut into florets.
- Olive Oil - best for flavor and temperature when oven roasting vegetables.
- Dry Minced Onion Flakes- for intense onion flavor without dicing one or a chance of it burning in the oven.
- Spices - a blend of salt, black pepper, paprika, & garlic powder.
- OPTIONAL - lemon juice, parmesan cheese, balsamic glaze, or hot honey.
See the recipe card for quantities & full instructions.
How to Cook Potatoes & Broccoli in the Oven
This potato and broccoli recipe need only 15 minutes prep and just 35 minutes to bake. In less than an hour this comforting side is ready to enjoy.
Here are the easy steps for roasting potatoes & broccoli.
- Season & Roast the Potatoes
- Add Seasoned Broccoli & Continue Cooking
- Serve the Roasted Potatoes & Broccoli
Roasted Potatoes & Broccoli Recipe Video
1 - Season & Roast the Potatoes
Begin by preheating the oven to 425°. Next, add all the spices; salt, pepper, garlic powder, & paprika to a small bowl & stir to combine.
While the oven is preheating, wash and dry the potatoes & broccoli. It is important for the potatoes especially to not be wet when roasting - all that moisture will steam them & you will not get crispy edges.
Using a sharp chef's knife, cut the tiny potatoes in half or quarters. They should be 1-1.5" size cubes or chunks.
Also cut the broccoli into medium-sized florets. Place them in a large bowl and set these aside to add to the potatoes later. (this can also be done while the potatoes are cooking)
The goal is to make them all uniform in size so they all cook evenly.
Place the cut potatoes on a large baking sheet - 17x12 is what I am using. Next drizzle on 2 tablespoons the olive oil and sprinkle on half of the spice mixture & all of the dry onions.
Use your hands to toss & coat the potatoes. Place the potatoes in the preheated oven and cook for 15 minutes.
2 - Add Seasoned Broccoli & Continue Cooking
Pull the baking sheet of potatoes out of the oven after 15 minutes of cooking. It is now time to add the broccoli.
The broccoli is added later because it doesn't take as long to cook as the more dense potatoes will. This is why it is best to cook this in two shifts or rounds or roasting.
To the broccoli add the other half of the spice mixture and drizzle on the remaining 2 tablespoons of olive oil. Using your hands toss to coat.
Add the broccoli to the pan with the partially cooked potatoes. Spread everything out so there is a bit of room between pieces.
Place back into the oven and roast for 10 minutes. Using a spoon or spatula, stir and flip the potatoes & broccoli around midway through cooking.
Roast for an additional 10 minutes. The potatoes should pierce easily with the tip of a sharp knife. The broccoli will be tender but still crisp in the center - not mushy or over cooked.
3 - Serve the Roasted Potatoes & Broccoli
Once done cooking, top the roasted potatoes & broccoli with any of the optional ingredients listed; parmesan cheese, balsamic vinegar glaze, or hot honey. Stir to combine.
Remove from the baking sheet and serve on a large plate or serving platter. Season with more salt & pepper if desired.
Enjoy immediately while hot and fresh.
Hint: for a burst of freshness, squeeze on a bit of lemon juice just before serving. Fresh herbs such as chives are also a great addition.
Substitutions & Variations
Try a recipe option with these variations and ingredient swaps. Modify, add, exclude, or replace to create a delicious recipe catering to a variety of cultural, dietary, health, or personal nutritional needs & tastes.
Substitutions & Variations
- Potatoes - instead of tiny potatoes use regular thin-skinned potatoes cut into small chunks (typically 8-10 pieces per medium-size potato).
- Spicy - add ½ teaspoon red pepper flakes to the seasoning blend.
- Cheesy - sprinkle on ¼ cup of parmesan cheese just before serving.
- Veggie Deluxe - use equal parts broccoli & cauliflower for a variety.
Equipment Needed
The right ingredients, supplies, & equipment help recipes taste amazing & turn out well. Here are recommendations for products that are needed for making this recipe. Shop this recipe & buy these top-rated items today.
The Short Order Cook is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases. Clicking on links and making purchases may earn me a commission, supporting the blog's operational expenses. Thank you for your support!
Storing & Reheating
Store the leftovers in the refrigerator. They will be good for 4-5 days. To reheat, place in the oven on a sheetpan at 375° for 10 minutes.
I do not recommend freezing this recipe. The broccoli tends to get soggy once defrosted.
Top Tips
All of these great tips are shared in the post. But these are so good and important they are worth mentioning again so you don't miss them.
- Use the right kind of potatoes - yukon gold and red potatoes work best.
- Just remember - cutting the potatoes up to expose the inside to get more crispy edges is key.
- Pat dry the potatoes so the moisture doesn't cause the potatoes to steam versus roast.
- Make sure the potato pieces and broccoli florets are of similar size so they cook at the same rate in the oven.
- The potatoes need to cook alone first before adding the broccoli so they are both done at the same time.
- DO NOT OVERCROWD THE PAN OR OVER COOK!
FAQ
The best type of potatoes for oven roasting are those with thin skins, starchy interiors, & small in size. I recommend yukon gold, red (new) or white skinned, yellow, or fingerling.
Russets will work in a pinch but are not the most flavorful for this application. I recommend peeling them vs skin-on.
A few things can cause the potatoes to steam and become mushy versus roast with crunchy edges. Troubleshoot if this may be what happened:
- was the sheet pan overcrowded so that the air couldn't circulate around the potatoes causing them to steam instead of roasting.
- were the potatoes wet & no patted dry, the moisture keeps the potatoes from drying out.
- an oven that is too cold won't render the heat needed to brown the potatoes or too hot will burn the potatoes before the insides are tender & fluffy.
More Easy Broccoli Recipes
Looking for other recipes like this? Try these delicious ways to cook broccoli:
What to Serve with Roasted Potatoes & Broccoli
These are my favorite dishes to serve with these sheet pan potatoes & broccoli:
Roasted Potatoes & Broccoli
Equipment
- large nonstick baking sheet 17x12 works best
Ingredients
- 1 pound thin-skinned tiny potatoes yukon gold and red new potatoes work best
- 1 pound fresh broccoli crown cut into florets
- 4 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- 1 tablespoon dry minced onion
- parmesan cheese, balsamic vinegar glaze, lemon juice, or hot honey OPTIONAL TOPPINGS
Instructions
- Preheat the oven to 425°.
- In a small bowl combine the salt, pepper, paprika, and garlic powder. Stir to combine.
- Wash & dry the potatoes and broccoli. It is important that all moisture is removed so the vegetables get crispy while they oven bake. This gives them crispy roasted edges & not just "steam" them which makes them soggy.
- Using a sharp chef's knife cut the potatoes into 1-1.5" sized chunks. Place them on the baking sheet, spreading them out so there is space between the pieces. Make them roughly the same size so they will cook & be done at the same time. Drizzle 2 tablespoons of the olive oil on the potatoes. Sprinkle on all the dry onion & half of the spice mix. Using your hands toss to coat.
- In the preheat oven, roast the potatoes for 15 minutes. While it is cooking, prep the broccoli.
- Cut the broccoli into medium-sized florets. Keep them about the same size so they cook evenly. Place the broccoli in a large bowl. Add the remaining 2 tablespoon of olive oil & the other half of the spice mix. Use you hands to toss and coat.
- After the potatoes have cooked for 15 minutes, add the seasoned broccoli. Spread everything out evenly on the pan. Place it back in the oven to cook for 10 minutes.
- After 10. minutes, stir to rotate the potatoes and broccoli on the pan. Place back in the oven for 10 more minutes.
- To check for doneness, use the tip of a sharp knife to pierce a few pieces of potato. They are done when the knife tip easily glides into the center of a potato. The broccoli should be crisp in the center still but soft and golden on the edges. If not done, check after an additional 5 minutes.
- Remove the sheet pan from the oven. Immediately add any optional toppings; lemon juice, parmesan cheese, balsalmic glaze, or hot honey.
- Spoon onto individual plates or on a serving platter. Season with additional salt & pepper if desired. Enjoy immediately while hot.
Notes
- Use cauliflower instead of broccoli or a combination of both.
- Any thin-skinned potato works - white, yukon gold, purple, etc.
- Spicy - add 1 teaspoon red pepper flakes
- Store leftovers for up to 5 days in the fridge.
- Reheat each serving in the microwave for 1 minute.
Jennifer Wise says
This looks absolutely delicious. I need to give this a try. Pinned! Thanks so much for sharing this post at the Will Blog for Comments #21 linkup. Hope to see you next time, too, sharing more posts (old or new).