Roasted broccoli and potatoes is a sheet pan side dish that pairs well with almost any protein and takes about 10 minutes to prep. The potatoes go in first since they take longer to cook, then the broccoli joins halfway through so everything finishes at the same time with crispy edges and nothing soggy.
The parmesan goes on right when the pan comes out of the oven so it melts slightly into the vegetables. Fresh parsley is optional but adds a little color. Simple, reliable, and easy to make on a weeknight.
Why You’ll Love This Recipe
Ingredient Notes
- Baby Yukon gold potatoes – Small, buttery, and great for roasting. Cut them in half so they cook evenly and get crispy on the flat side. Baby red or purple potatoes work too.
- Broccoli – Fresh is best here. It crisps up in the oven in a way frozen broccoli won’t. Cut the florets into even pieces so they roast at the same rate.
- Olive oil – Use extra-virgin for the most flavor. Avocado oil works if you prefer something more neutral.
- Parmesan – Buy a block and shred it yourself. Pre-shredded parmesan is coated in starch and doesn’t melt as well. You want it to stick to the hot vegetables right out of the oven.
Don’t Add the Broccoli Too Early
Broccoli cooks faster than potatoes. If you add them to the pan at the same time, the broccoli will be burnt by the time the potatoes are done. Start the potatoes alone, roast for 30 minutes, then add the broccoli for the last 15 to 20 minutes. That’s how you get crispy edges on both without overcooking either one.
Recipe FAQs
Yes. Cauliflower, Brussels sprouts, and carrots all roast well at the same temperature. Add harder vegetables like carrots with the potatoes at the start. More delicate ones like cauliflower or Brussels sprouts can go in with the broccoli for the last 15 to 20 minutes. If you want a bigger mix, my sheet pan roasted vegetables recipe is a good place to start.
Megan’s Expert Tips
Storage Instructions
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: Reheat leftovers in the oven at 350F until warmed through. My favorite way to reheat leftovers is in the air fryer at 350F for about 5 minutes until warmed through. You could also microwave leftovers for 1-2 minutes, but they will not be crispy.
Serving Suggestions
These roasted broccoli and potatoes go well with just about any protein. I make them most often alongside my roasted chicken thighs. Both are oven recipes and dinner is on the table in about an hour. My gluten-free fried chicken is another favorite if you want something crispy and satisfying. My gluten-free baked teriyaki salmon is another good pairing if you’re in the mood for fish.
Roasted Broccoli and Potatoes
Ingredients
- 1 lb baby yukon gold potatoes - washed, dried, and sliced in half
- ¼ cup olive oil - divided
- 1 teaspoon garlic powder - divided
- 1 teaspoon onion powder - divided
- 1 teaspoon kosher salt - divided
- ½ teaspoon ground black pepper - divided
- 1 lb broccoli - 2-3 crowns, cut into florets
- ¼ cup shredded Parmesan cheese
- 1 tablespoon fresh parsley - chopped
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Instructions
- Preheat the oven to 425℉. Line a baking sheet with parchment paper.
- Add the baby potatoes to a large mixing bowl.
- Toss with 2 tablespoons of olive oil and season with ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper.
- Spread the potatoes on the prepared baking sheet in an even layer. Roast at 425℉ for 30 minutes, stirring halfway through.
- While the potatoes are roasting, add the broccoli to the same mixing bowl the potatoes were in. Add the remaining olive oil, garlic powder, onion powder, salt and black pepper.
- Add the broccoli to the baking sheet and toss to evenly distribute with the potatoes.
- Roast an additional 15-20 minutes, until the broccoli is crispy and the potatoes are tender.
- Remove from the oven and toss with parmesan cheese and chopped parsley. Serve immediately.
Video
Notes
- Dairy-free: Leave out the parmesan or use a dairy-free alternative such as Follow Your Heart Dairy-Free Parmesan Shreds.
- Potatoes: Cut to no larger than 1 inch so they cook through in the allotted time. Baby red or purple potatoes work well too.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer at 350°F. Not recommended for freezing.
