Looking for a super simple delicious side dish? Let’s turn Roasted Potatoes and Broccoli into a crispy, flavorful pair in just 30 minutes!
With minimal ingredients and no time at all, you’ll discover the perfect harmony between the earthiness of roasted broccoli and the taste of tender-on-the-inside, crispy-on-the-outside baby potatoes.
As a busy mom who loves great food, having a simple, foolproof, and tasty roasted vegetable recipe like this is essential!
This simple sheet pan vegetable recipe is easy, affordable, and versatile. A love a potato + combo (see also: Pan Fried Potatoes and Onions), and this dynamic duo is no exception!
Roasted Broccoli and Potatoes Ingredient Highlights
My favorite potatoes to use here are honey gold potatoes (I may be a little bit biased; these Roasted Honey Gold Potatoes are one of my most popular recipes!), but any variation of baby potatoes will do, including fingerling, new potatoes, and red potatoes.
You can keep this simple with just salt and pepper or elevate it with one or more of the many optional flavor boosting ideas I provide in the recipe card.
Roasted Potatoes and Broccoli Tips and Tricks
How to Roast Broccoli and Potatoes Together
Since broccoli has plenty of nooks and crannies, soaking broccoli is a much more effective way to clean it than rinsing. If your broccoli is not pre-washed, clean it by filling a large bowl with cool water and allowing the broccoli to soak for about 2 minutes.
After soaking, remove the broccoli and set it aside on a clean kitchen towel to dry. We want the broccoli to be fully dry before adding it to the oven for the crispiest texture. If you don’t have time to wait for it to air-dry, you can pat the broccoli dry with clean kitchen towels.
Once clean, cut the broccoli florets off the stem and remove any leaves. Aim to leave only about 1/2-inch to an inch long stem on each floret. Chop any larger florets as needed, so that each piece of broccoli is similar in size. This will keep their roasting time consistent.
Rinse and dry the potatoes and chop them into bite-sized wedges. There’s no need to peel baby potatoes.
You want to chop the potatoes pretty small so that they get nice and tender rather quickly in the oven. I find it easier to chop them in half longways first, then cut those two pieces into 2-3 wedges, depending on their size.
Think bite-size for each potato wedge. While they certainly do not have to be perfectly uniform, the more equal in size you can get them, the more evenly they will cook.
Add the prepped potatoes and broccoli to a large 18 x 26-inch baking sheet and spread them out in a single layer. For less clean up, you can opt to line your sheet with aluminum foil.
Then, drizzle on the extra virgin olive oil and sprinkle on the salt and pepper. Use clean hands to toss the vegetables in the oil, salt, and pepper to evenly coat.
Then, spread the vegetables out once again, making sure nothing is stacked on top of one another.
If you’ve roasted broccoli at a high temperature before, you may be wondering how to stop broccoli from burning when roasting? The trick is making sure it is coated in olive oil.
Roasting broccoli is by far better than boiling it, because it becomes nice and crispy rather than soggy and mushy.
Roast the vegetables until the potatoes start to show some signs of turning golden brown and the broccoli is nice and crispy.
Serving Your Oven Roasted Broccoli and Potatoes
The simplicity of this roasted vegetable side dish makes it complementary to pretty much any main you serve it with! I love serving these alongside Portobello Mushroom Steaks with Garlic Parmesan Sauce on top.
How I Store Leftover Roasted Vegetables
Leftovers of these Crispy Potatoes and Broccoli will last in the refrigerator for up to 5 days in an airtight container. Alternatively, they can be frozen for up to 12 months.
To thaw them from the freezer, transfer the frozen vegetables to the refrigerator and let them rest there overnight. You can also just reheat them straight from the freezer.
To reheat, bring your oven up to 350°F and roast them as is (no need to add any extra oil) for about 8-10 minutes until they are heated thoroughly.
You can also reheat them in the air fryer at 350°F for about 5-7 minutes.
30-Minute Roasted Baby Potatoes and Broccoli
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
Ingredients
Roasted Potatoes and Broccoli
- 12 ounces honey gold potatoes (or other potato variety)
- 12 ounces broccoli
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Optional Add-in Ideas
- 2 cloves garlic (minced)
- ½ teaspoon Old Bay Seasoning (or Cajun seasoning or Steak Seasoning)
- ½ teaspoon garlic or onion powder
- ¼ teaspoon crushed red pepper flakes (or cayenne pepper)
- ½ ounce chopped fresh herbs (like basil, rosemary, thyme, or oregano)
- 2 tablespoons grated Parmesan cheese (or nutritional yeast)
Instructions
- Preheat your oven to 425°F.
- Use a sharp knife to chop your potatoes into bite-sized wedges that are roughly equal in size. Prep your broccoli by chopping the florets off the stems, removing any leaves, and slicing larger florets as needed to make sure each piece of broccoli is roughly equal in size (or as close as you can get!).12 ounces honey gold potatoes, 12 ounces broccoli
- To a large 18 x 26-inch baking sheet, add your prepared broccoli and potatoes. Add the olive oil, salt, and pepper, and toss to coat. If you're adding any optional toppings, add them now, too. Then, spread the vegetables out in a single layer.2 tablespoons extra-virgin olive oil, ½ teaspoon salt, ½ teaspoon black pepper, 2 cloves garlic, ½ teaspoon Old Bay Seasoning, ½ teaspoon garlic or onion powder, ¼ teaspoon crushed red pepper flakes, ½ ounce chopped fresh herbs, 2 tablespoons grated Parmesan cheese
- Roast for 20-25 minutes, tossing halfway in between. Serve hot.
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