This recipe for roasted broccoli and potatoes uses only 1 pan and 5 simple ingredients to make a delicious and nutritious side dish perfect for a weeknight dinner or as part of your weekly meal prep!
When you find out that you can easily roast broccoli and potatoes together, it's such a lifesaver!
With one sheet pan and a few simple ingredients, you'll have a delicious and nutritious side dish for dinner.
This recipe for oven-baked broccoli and potatoes was inspired by this Sheet Pan Maple Dijon Chicken and Broccoli Bake.
It's super yummy😋
You should definitely check it out here if you're into all-on-one pan meals.
You don't need much to make roasted broccoli and potatoes.
Here's what you'll use:
- Broccoli - fresh (not frozen)
- Mini potatoes (if you don't have, see below for substitutions)
- Olive oil
See recipe card for detailed instructions and quantities.
Roasting broccoli and potatoes in the oven is so easy.
Here's the high level of what you'll be doing:
- Pre-heat oven to 425 degrees F.
- Place the prepped potatoes onto one half of the sheet pan; drizzle with olive oil and salt. Stir.
- Bake in pre-heated oven for about 20 minutes.
- Remove the pan and add the broccoli to the other side of the pan; drizzle with olive oil and salt, stir.
- Roast everything again for another 8-10 minutes.
- Remove pan from oven and finish with some fresh lemon juice. Serve hot.
See below for detailed instructions.
As you can probably tell by now, the trick to the one-pan roasting of these veggies is to put the potatoes on the pan first.
They get some roasting time in the oven before the broccoli even get in there.
Having a side-dish that's healthy and gives you the veggie and carbohydrate all-in-one is awesome.
This recipe is naturally gluten-free, vegetarian and vegan too🥬
Fresh vs. frozen broccoli is the way to go for this recipe.
If you only have frozen broccoli, steam the frozen broccoli separately and roast the potatoes as per the recipe.
Instead of roasting the broccoli, pick another vegetable (see below) and roast that alongside the potatoes, as per the instructions below.
If you don't have the mini or baby potatoes you can use these instead:
- Fingerling potatoes - cut in half or if really large, cut into quarters before roasting
- Yukon gold potatoes - dice into bite-sized pieces before roasting
- Red skinned potatoes - dice into bite-sized pieces before roasting
There are endless variations when it comes to roasting broccoli and potatoes in the oven.
And some of them involve neither broccoli nor, potatoes😄
Here's a list of some veggies that you may want to try roasting:
- Bell peppers
- Brussel sprouts
- Green beans
- Sweet onions
- Sweet potatoes
If you're looking for different seasonings to try, these are a few classic combinations of flavours that you can't go wrong with.
Try roasting broccoli and potatoes with one of these pairings:
- Garlic and parmesan cheese
- Gluten-free soy sauce and onion
- Lemon and garlic
- Lemon and parmesan cheese
- Onion and garlic
And if you have a ton of broccoli and veggies left over in general, why not make a stir-fry?
This Healthy Chicken Stir Fry is a delicious weeknight meal😋
You don't need any fancy equipment for this recipe.
One sheet pan is all you need.
I use this Baker's Dozen from Nordic Ware - it's big and I love it.
But if you don't have one, you can just use 2 cookie sheets instead.
What to serve with this recipe
Roasted broccoli and potatoes lend itself well to sooo many options in terms of a "complete meal".
Here are some options that I would suggest to have with this side-dish:
- Roasted chicken
- Baked salmon
- Braised beef
- Baked tilapia
- Scrambled eggs - that's right! Broccoli and potatoes are an awesome breakfast food! 🍳
- A lentil salad
- Tacos! Yup. This is a delicious base for a chicken or beef taco
After roasting, the broccoli and potatoes are good for up to 3 days in the fridge.
That's why this recipe makes a great option for meal-prep.
You can make this recipe and then add some chicken or salmon, for example, to get some protein.
Try this recipe for Cast Iron Skillet Chicken Breast. It's delicious and goes really well with potatoes and broccoli.
If you're into gluten-free and healthy meal prep recipes, check out this Chicken, Rice and Broccoli Meal Prep too.
Don't throw away your broccoli stems - use them!
Did you know that not only can you eat those thick broccoli stems, but you should!
They're chalk-full of nutrition like vitamin K, fibre and magnesium (just like the rest of the broccoli.)
When you're prepping the broccoli, slice the stems into about a half an inch thick pieces.
If you buy broccoli "crowns", you won't have these stems so just ignore this part.
Roast the little medallion stems as you would the rest of the broccoli.
They're delicious too😄
Don't peel your potatoes
This roasted broccoli and potatoes recipe calls for baby or mini potatoes so you don't have peel them of course.
But if you're using anything besides mini potatoes, you don't have to peel them either (unless you want to!)
If you're up for more texture and nutrition, like fibre, keep the skins of the potatoes on.
Of course you'll have to dice up large potatoes into smaller, bite-sized pieces so they roast well.
But peeling is optional😄
Yukon gold and red skinned potatoes make great roasting potatoes. So if you don't have the mini or fingerling potatoes, try one of those varieties.
Hope you love this simple roasted broccoli and potatoes recipe!
- Sheet pan or large baking tray
- 4 cups Broccoli - fresh
- 4 cups Mini potatoes if you don't have, see below for substitutions
- 2 tablespoon Olive oil
- Pre-heat oven to 425 degrees F.
- Get the broccoli washed and cut into bite-sized pieces. Cut up the stems too!
- Prep the potatoes - if using mini, just rinse them. No need to peel them.
- Place the potatoes on a large sheet pan and arrange to take up half the pan. Drizzle with olive oil and sprinkle with some kosher salt. Stir on pan.
- Roast the potatoes in the pre-heated oven for 20 minutes, turning halfway.
- Take the pan out of the oven and add the prepped broccoli to the other half of the pan. Drizzle with olive oil and some salt; stir.
- Roast for another 10-13 minutes. When you pierce the broccoli stem with a fork, it should still be firm.
- Plate the broccoli and potatoes and finish with fresh lemon juice on top. Serve warm.