Looking for a super simple delicious and nutritious side dish? Let’s turn Roasted Potatoes and Broccoli into a crispy, flavorful, and fibrous dynamic duo 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 buttery taste of tender-on-the-inside, crispy-on-the-outside baby potatoes.
This simple sheet pan vegetable recipe is easy, affordable, and versatile.
In this recipe, you will learn how to prep broccoli and baby potatoes for roasting. You’ll also master the precise oven temperature and time needed to perfectly roast the potatoes and broccoli at the same time and on just one sheet pan.
Plus, you’ll be given extra flavor options to really make this veggie side dish your own!
Potatoes are such a great starch option to complete any well-rounded meal!
As an environmental scientist, I absolutely love to make sustainable ingredients shine. Potatoes, especially when sourced organically, are considered a sustainable crop.
They have a relatively small environmental footprint because they only require a small amount of land to thrive and have a long shelf life, meaning you’re less likely to waste them!
And the best part? Potatoes can typically be sourced locally year-round.
Green tip: Organic farms rely on biodiversity to generate rich soil, avoiding the use of pesticides and fertilizers, which means no toxic runoff. Consider organic potatoes and onions for this recipe!
Roasted Broccoli and Potatoes Ingredients
Here’s everything you need:
- Baby potatoes. My favorite variation to use is honey gold potatoes, but any variation of baby potatoes will do, including fingerling, new potatoes, and red potatoes.
- Broccoli.
- Olive oil.
- Salt & pepper.
Optional flavor-boosting add-in ideas:
- Old Bay, Cajun seasoning, or steak seasoning. Or any other of your favorite spice blends to turn up the flavor!
- Minced garlic or garlic powder.
- Fresh (or dried) herbs. Like rosemary, thyme, basil, dill, parsley, or oregano.
- Crushed red pepper or cayenne pepper. If you’re seeking a little bit of spice.
- Grated or shaved Parmesan cheese, or Nutritional Yeast.
Roasted Potatoes and Broccoli Tips and Tricks
How to Prep Broccoli for Roasting
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.
Failing to dry your broccoli can result in soggy broccoli, even when roasting and not boiling.
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.
The broccoli stems can be composted or saved to make this broccoli stem soup!
How to Prep Potatoes for Roasting
Rinse and dry the potatoes and chop them into bite-sized wedges. There’s no need to peel baby potatoes, just keep the peel on!
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.
How to Roast Baby Potatoes and Broccoli on the Same Pan
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.
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.
If you’d rather not get your hands dirty, you can use tongs or two large forks to toss. Then, spread the vegetables out once again, making sure nothing is stacked on top of one another.
Roast the vegetables at 425°F for 20 minutes until the potatoes starts to show some signs of turning golden brown and the broccoli is nice and crispy.
Serving Your Broccoli and Potatoes
The simplicity of this roasted vegetable side dish makes it complementary to pretty much any main you serve it with! If you want to spruce the roasted veggies up a bit with a gravy or sauce, try smothering them in this Shallot Cream Sauce or Hearty Mushroom Gravy.
As for my favorite mains to serve this with, here are my top 3:
How to Properly 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.
Green tip: Properly storing, reheating, and enjoying your leftovers is another great way to reduce your food waste!
Why this Recipe for Roasting Potatoes and Broccoli Is the Best
- It’s simple. This recipe teaches you the technique and gives you a base of just olive oil, salt, and pepper, so you can then make it your own!
- It’s quick. Done in just 30 minutes.
- It’s foolproof. You can’t go wrong when you go back to basics.
If you’re loving this recipe for Roasted Potatoes and Broccoli and want more simple veggie side dishes, check out this 20-Minute Roasted Brussels Sprouts and Asparagus and these 15-Minute Sautéed Broccolini and Mushrooms.
30-Minute Roasted Baby Potatoes and Broccoli
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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!).
- 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.
- Roast for 20-25 minutes, tossing halfway in between. Serve hot.
Pro Tips
- For more recipes like this one, check out this list of best roasted vegetable recipes!
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