Why this recipe works
This roasted broccoli and potatoes recipe is an easy sheet pan side dish that is perfect for busy weeknights or for meal prep. With just 10 minutes of hands-on prep, this recipe will become a family favorite.
I love vegetable side dishes like this that are packed with flavor, and there is SO much flavor in this roast potatoes and broccoli recipe.
First, the yellow potatoes and broccoli get tossed in flavorful olive oil and a combination of spices. Then, they’re roasted to crispy perfection and then tossed with shredded parmesan cheese and fresh parsley as soon as they’re out of the oven.
You’ll love this easy recipe because:
- baby potatoes – I used baby yukon gold potatoes for this recipe. You can use baby red potatoes, purple potatoes, or fingerling potatoes if you prefer. You could even use larger potatoes cut into smaller pieces. Use sweet potatoes for a different flavor combination. The key is to cut the potatoes into small, uniform pieces, no larger than ½ inch so that they cook evenly and can crisp up in the oven.
- broccoli – Fresh broccoli is best for this recipe because it holds onto the oil and seasonings well and really crisps up. You could use frozen, but I find fresh to be more flavorful. Cut the broccoli into small florets.
- olive oil – I like extra-virgin olive oil for this recipe because it adds a ton of flavor. If you’re not a fan of extra-virgin olive oil, you could also use a light olive oil or avocado oil if you don’t want to impart as much flavor into the broccoli and potatoes.
- shredded parmesan cheese – The parmesan cheese in this recipe takes an ordinary side dish to the next level. I recommend using a fresh block of parmesan cheese that you shred yourself with a box grater for best results. It will melt onto the vegetables so much easier than a pre-shredded parmesan cheese because those tend to be coated in starch so they don’t clump together.
Baby potatoes (also sometimes called new potatoes) are actually just potatoes that have been picked before they have reached their full, mature size. Baby potatoes can be from almost any type of potato. They have thinner skin than their mature counterparts, which makes them great for roasting!
Roasted broccoli and potatoes Is an easy sheet pan meal that you can make with just a few simple ingredients. Follow the photos with matching steps below to help you make this recipe perfectly every time.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Yes, just omit the parmesan cheese or use a dairy-free (or vegan) parmesan cheese, such as Follow Your Heart Dairy-Free Shredded Parmesan.
No, they do not. Potatoes will take longer to cook through than broccoli will in the oven. Be sure to follow the recipe which will tell you when to add which vegetable. This will ensure that both the broccoli and potatoes are cooked through and ready at the same time.
For this recipe, I like to use baby potatoes, which are sometimes called new potatoes. In particular, I love baby yukon gold potatoes. They are mild and buttery, making them great for roasting.
Baby potatoes are actually just potatoes that have been picked early in the season, before they’ve had enough time to grow into their full size. They have a thinner skin and tend to me more mild than their mature versions.
hints & tips
- 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.
- Freezer Option: This is not my favorite way to store leftover roasted potatoes and broccoli, but you can freeze it. Let it cool to room temperature and then place in a freezer-safe bag or container. Freeze 2-3 months. Reheat in the oven or air fryer. Keep in mind, the texture may change when reheating.
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Roasted Broccoli and Potatoes
- 1 lb baby yukon gold potatoes (washed, dried, and sliced in half)
- 1/4 cup olive oil (divided)
- 1 teaspoon garlic powder (divided)
- 1 teaspoon onion powder (divided)
- 1 teaspoon kosher salt (divided)
- 1/2 teaspoon ground black pepper (divided)
- 1 lb broccoli (2-3 crowns, cut into florets)
- 1/4 cup shredded Parmesan cheese
- 1 tablespoon fresh parsley (chopped)
- Preheat the oven to 425F. 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 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper.
- Spread the potatoes on the prepared baking sheet in an even layer. Roast at 425F 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.
- This recipe is naturally gluten-free. To make dairy-free or vegan, omit the parmesan cheese from the recipe or use a dairy-free alternative, such as Follow Your Heart Dairy-Free Parmesan Shreds.
- Be sure that your potatoes are no larger than 1-inch in size, otherwise they will take longer to cook.
- Cut your broccoli florets into even sized pieces so that they cook evenly.
- Add the parmesan cheese immediately after removing the pan from the oven so that it melts slightly onto the potatoes and broccoli.