This one pan roasted broccoli and potatoes recipe guarantees crispy, golden brown potatoes and tender, slightly charred broccoli.
Just 10 minutes of prep is all you need to whip up this versatile side- perfect for pairing with almost any main- especially my garlic butter lemon shrimp.
Potatoes, in any and all forms, are my go-to side dish! They're perfect because you can experiment with them in SO many ways.
Toss them in a spicy, garlicky sauce to make Schezwan potatoes, score and roast them to make Mexican baked potatoes or par-boil, bake and toss them in a heavy duty garlic butter sauce to make insanely delicious Brabant potatoes, and they ALL taste great! So this time, I teamed up some potatoes with my favorite veggie to make a classic, no-fail side that everyone will love.
Quick Look
- 🔪Prep time: 10 minutes.
- ⏲️Cook time: 20-25 minutes.
- 👪 Servings: 2.
- 📋Main ingredients: Broccoli, potatoes, garlic, seasonings, Parmesan, oil and parsley.
- ♨️Cooking method: Dice broccoli and baby potatoes 🡢 toss in olive oil, seasonings and garlic 🡢 bake until golden brown and crispy.
- ⭐Difficulty: Easy.
- 🥣Serving ideas: Pair with some grilled fish or chicken, with a drizzle of homemade chili garlic oil or hot tomato oil.
Jump to:
What's So Great About the Recipe?
- It's so easy to make. All you need to do is chop, mix and bake!
- It's one of the most versatile side dishes ever- just like my Air Fryer Parmesan asparagus. You can pair it with pretty much anything!
- Everything comes together in just one pan, which means less cleanup to do afterwards!
Recipe Ingredients
Baby potatoes: Baby potatoes are best to use here, but you can also make do with full-sized potatoes if that's all you have.
Broccoli: You'll need fresh broccoli here. Frozen broccoli can be roasted separately- not in the same pan along with the potatoes.
Garlic: For that savory depth. I love using my Air Fryer roasted garlic whenever I have it at hand- it lends a beautiful smoky flavor.
Parmesan: Freshly grated beats the packaged, pre-shredded Parmesan any day!
Seasonings: I kept it simple and just used a bit of garlic powder, onion powder, some red pepper flakes for the heat and my homemade mixed herb seasoning.
Oil: I love using olive oil, but avocado oil or any other cooking oil can work too.
Parsley: Chopped fresh, for that finishing touch.
See recipe card for quantities.
Substitutions & Variations
- For a bit of freshness and citrusy zing, squeeze some lemon juice over the roasted veggies right before you serve.
- You can also experiment with the seasonings to try different flavor variations. I like using my homemade Tajin seasoning or Peri Peri seasoning when I want a spicy kick, and my classic garlic bread seasoning when I'm craving for something extra garlicky.
- Sometimes, I also like to skip the olive oil and use some melted butter instead- for extra deliciousness. I've also tried using my pesto butter, hot honey butter and Cajun butter here- and they've all turned out SO good.
- If you're sensitive to dairy, skip the Parmesan cheese and use some nutritional yeast instead.
How to Make Roasted Broccoli and Potatoes
Step 1: Chop the baby potatoes and broccoli. Transfer to a bowl and add the remaining ingredients.
Step 2: Toss well to ensure they're nicely coated.
Step 3: Transfer to a lined baking sheet.
Step 4: Pop it in the oven preheated at 425F for 20-25 minutes or until golden brown and crispy.
💭Top Tip
Chop the broccoli florets (and the potatoes) into pieces roughly the same size to ensure even cooking.
Tips & Tricks to Nail the Recipe
- Pat dry the veggies to make sure you get rid of all the moisture. This will help them crisp up nicely in the oven.
- The potatoes must be slightly smaller than the broccoli to get cooked at the same time. Keep this in mind when you're chopping.
- Use an infused oil like lemon infused olive oil or garlic herb infused oil instead of regular olive oil to coat the veggies. I love using my habanero infused oil to make it extra spicy!
- Don't forget to flip the veggies over or at least move them around a bit a couple of times during the baking time. I did this when I made my Mexican roasted potatoes and it helped make them nice and crispy on all sides.
Got some more potatoes? Use them up to make fiery potato Vindaloo or some spicy Mexican Papitas con Chile.
How to Serve Roasted Broccoli and Potatoes
Roasted potatoes and broccoli can be a great side to go with your Sumac chicken, grilled fish or even some crispy Italian chicken cutlets. I've actually made these as a low-carb side to go with my chicken Malai Tikka too!
It also teams up wonderfully with almost any holiday main. To make it more fancy, you can drizzle a bit of basil gremolata or some smoky roasted garlic sauce over the veggies right before you serve.
Troubleshooting and FAQs
Yukon Gold and red potatoes are the best choice for this recipe. You can use other kinds of potatoes too though, if that's all you have.
You can store the leftovers in an airtight container and refrigerate for 2-3 days.
You can reheat the leftovers in the microwave, but they'll be a bit soft. To revive their crispy texture, pop them in an oven preheated at 350 F for a few minutes.
More Veggie Sides
Looking for other recipes like this? Try these:
If you tried this roasted broccoli and potatoes recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Roasted Broccoli and Potatoes
Ingredients
- 1 cup baby potatoes
- 1 cup broccoli florets
- 1 tablespoon Parmesan grated
- 1-2 garlic
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ red pepper flakes
- ½ teaspoon mixed herbs
- 2 tablespoon olive oil
- 1 teaspoon parsley
Instructions
- Chop the baby potatoes and broccoli. Transfer to a bowl and add the remaining ingredients.
- Toss well to ensure they're nicely coated.
- Transfer to a lined baking sheet.
- Pop it in the oven preheated at 425F for 20-25 minutes or until golden brown and crispy.
Notes
- Make sure you pat dry the veggies thoroughly before you season them.
- Don't overcrowd the pan. Leave room between the veggies to allow them to get nice and crispy.
- Move the veggies around halfway during the cooking to ensure even crisping.
