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Roasted broccoli and potatoes topped with parsley and shredded parmesan cheese on a baking sheet with a wood spoon.
5 from 2 votes

Roasted Broccoli and Potatoes

This roasted broccoli and potatoes recipe is a sheet pan side dish that goes with just about anything. Baby Yukon gold potatoes and broccoli florets are seasoned, roasted until crispy and golden, and finished with parmesan and fresh parsley right out of the oven. One pan, 10 minutes of prep, done in under an hour.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 servings

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

**Use the toggle button above to turn the instruction photos on and off!

Instructions

  • Preheat the oven to 425℉. Line a baking sheet with parchment paper.
  • Add the baby potatoes to a large mixing bowl.
    A closeup of baby yukon gold potatoes that have been sliced in half on a cutting board.
  • 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.
    A glass bowl with sliced baby yukon gold potatoes topped with olive oil, salt, pepper, garlic powder and onion powder.
  • Spread the potatoes on the prepared baking sheet in an even layer. Roast at 425℉ for 30 minutes, stirring halfway through.
    A baking sheet lined with parchment paper that has been topped with halved baby yukon gold potatoes that are tossed in oil and spices before baking.
  • 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.
    A glass mixing bowl with broccoli florets topped with olive oil, garlic powder, onion powder, salt, and pepper.
  • Add the broccoli to the baking sheet and toss to evenly distribute with the potatoes.
    An overhead view of baby potatoes and broccoli on a baking sheet tossed together before baking.
  • Roast an additional 15-20 minutes, until the broccoli is crispy and the potatoes are tender.
    A sheet pan with roasted broccoli and potatoes topped with shredded parmesan and chopped parsley.
  • 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.

Nutrition

Calories: 184kcal | Carbohydrates: 20g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 491mg | Potassium: 580mg | Fiber: 4g | Sugar: 2g | Vitamin A: 566IU | Vitamin C: 83mg | Calcium: 85mg | Iron: 1mg
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