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Roasted Broccoli and Potatoes on a large sheet pan.

Simple Roasted Broccoli and Potatoes (one pan)

This recipe for roasted broccoli and potatoes uses only 1 pan and 5 simple ingredients to make a delicious and nutritious side dish! It's a perfect recipe for a weeknight dinner or holiday get together with friends and family. Roasting both broccoli and potatoes together saves time and dishes (yay!) This easy side dish is a real winner🏅
4.72 from 14 votes
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Course: Side Dish
Cuisine: American
Keyword: broccoli, potatoes, roasted potatoes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people


  • Sheet pan or large baking tray


  • 4 cups Broccoli - fresh
  • 4 cups mini potatoes cut in half
  • 2 tablespoon Olive oil
  • Lemon
  • Kosher salt


  • 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.


Leftover will be good in the fridge for about 3 days.