30-Minute Roasted Baby Potatoes and Broccoli
This simple and effective technique for Roasted Potatoes and Broccoli allows you to cook both vegetables simultaneously on one pan for the best crispy texture on this delicious side dish.
Equipment
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.
Notes
- For more recipes like this one, check out this list of best roasted vegetable recipes!