Roasted Broccoli and Potatoes

Name: Roasted Broccoli and Potatoes
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 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)

This easy roasted broccoli and potatoes recipe is great for easy weeknight dinners. Broccoli and baby potatoes are roasted until golden and crispy and then tossed in parmesan cheese for a vegetable side that is so flavorful. This delicious side dish is naturally gluten-free and goes well with almost anything! Pair with chicken, cod, salmon, pork, steak and so much more!

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Roasted broccoli and potatoes topped with parsley and shredded parmesan cheese on a baking sheet with a wood spoon.

A closeup of roasted broccoli and potatoes topped with spices, shredded parmesan cheese, and parsley with a wooden serving spoon.

Table of Contents

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:

It’s versatile. The flavors in this recipe pair well with so many protein options for a complete meal. You can easily serve this sheet pan potatoes and broccoli with salmon, cod, steak, pork, chicken, or tofu.
It’s one pan. The broccoli and potatoes are cooked on a single sheet pan for easy cleanup. While I use a bowl to mix it all together, you could also toss the broccoli and potatoes with the oil and seasonings on the pan if you wish. I prefer to use a large bowl to make sure the small potatoes and broccoli are coated evenly.
It’s gluten-free. This recipe is naturally gluten-free. All you need is potatoes, broccoli, oil, some seasonings, and parmesan cheese! You won’t miss any flavor with this easy gluten-free side dish.

Ingredients

Ingredient Notes

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!

Step-by-Step instructions

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.

A closeup of baby yukon gold potatoes that have been sliced in half on a cutting board. — Wash the baby potatoes and slice them in half.

Broccoli florets that have been cut into smaller pieces on a cutting board. — Wash the broccoli and cut into florets.

A glass mixing bowl of sliced baby yukon gold potatoes that have been mixed together with olive oil and spices with a blue spatula. — Add the baby potatoes to a bowl with half the oil, garlic powder, onion powder, salt, and black pepper.

An overhead view of baby yukon gold potatoes on a baking sheet that have been roasted with oil and spices. — Place the potatoes on a large baking sheet in a single layer and roast for 30 minutes, stirring halfway through.

A glass mixing bowl with broccoli florets topped with olive oil, garlic powder, onion powder, salt, and pepper. — Add the broccoli to a bowl with the remaining oil, garlic powder, onion powder, salt and pepper.

An overhead view of baby potatoes and broccoli on a baking sheet tossed together before baking. — Add the broccoli to the sheet pan and toss with the semi-baked potatoes.

A sheet pan with roasted broccoli and potatoes topped with shredded parmesan and chopped parsley. — Roast for an additional 15-20 minutes. Top with parmesan cheese and parsley after baking.

A plate filled with roasted baby potatoes and broccoli with two forks and a side of parmesan cheese and chopped parsley. — Serve warm.

Recipe FAQs

Can this recipe be made dairy-free or vegan?

Yes, just omit the parmesan cheese or use a dairy-free (or vegan) parmesan cheese, such as Follow Your Heart Dairy-Free Shredded Parmesan.

Do broccoli and potatoes cook in the same amount of time?

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.

What type of potatoes are best for roasting?

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.

Are baby yukon gold potatoes different from regular yukon gold potatoes?

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

Use baby potatoes in this recipe for best results. Cut them in half so that they are a uniform size and can roast evenly. You don’t have to peel them, just wash and dry!
Make sure to let your potatoes and broccoli dry after washing so that they can adhere to the oil and spices easily. If they’re wet, they won’t be able to soak up all of that flavor. Also, wet vegetables will not get crispy in the oven.
Line your baking sheet with parchment paper or aluminum foil for easy clean up. I like parchment paper a little bit better because the vegetable will not stick to it.

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.
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.

A fork holding a few pieces of roasted potatoes and broccoli topped with parmesan cheese over a bowl of roasted vegetables.

Serving suggestions

This roasted broccoli and potatoes recipe would pair so perfectly with my cast iron skillet chicken thighs recipe. It would also be delicious with my air fryer pork loin roast.

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Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

I’m Megan

A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…