These delicious and easy roasted potatoes and broccoli are the versatile side dish you didn't know your repertoire needed. With minimal prep and just a few simple ingredients, it's easily customized with additional spices and vegetables for all sorts of variations.
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Roasted potatoes are one of my go-to side dishes. They're easy. They're delicious. And they pair well with so many things.
But I got to thinking, what if I made cooking dinner even easier by roasting vegetables with the potatoes.
Thus, these roasted broccoli and potatoes came to be. I make them on repeat now and I suspect you will too because they're:
- A Versatile Side Dish. These potatoes and broccoli perfectly complement a variety of main courses from roast chicken to grilled salmon and more.
- 2-in-1. Save time and effort by cooking your potatoes and vegetables on the same pan. You can easily add more vegetables (see some suggestions below under "make it your own").
- Wholesome Ingredients. All you need are a few simple ingredients to make this tasty side.
- Customizable. I kept the base recipe fairly simple so that you could adapt the recipe for all sorts of flavors. Add more herbs and spices or additional vegetables for different variations. I have some specific details below!
The Ingredients
- Russet Potatoes- I prefer to use starchy potatoes liked Russets (sometimes labelled "baking potatoes") as they get crispy on the outside but soft and fluffy on the inside. This recipe should work with most potatoes though, such as red potatoes or Yukon gold.
- Broccoli- For quicker prep, you can buy pre-chopped broccoli or you can simply chop a fresh head. Use the stems as well to eliminate waste.
- Avocado Oil- This is my go-to oil as it has a high smoke point which is great for roasting vegetables. You can use your cooking oil of choice.
- Sea Salt- Table or kosher salt will also work; adjust to taste.
- Black Pepper- For a bit of flavor.
The Method
1. Prep vegetables. Cut the potatoes into ½ inch cubes and the broccoli into approximately ¾ inch florets. Peeling the potatoes is optional.
2. Season. Add the chopped vegetables to a large bowl and pour the oil, salt and pepper over top. Toss or stir to evenly coat.
3. Roast. Spread the vegetables out into a single layer on a large sheet pan (I recommend lining it with a silicone liner or parchment to prevent sticking). Roast at 425 F for 25-35 minutes, stirring every 10-15 minutes and checking regularly after 25 minutes.
4. Enjoy!
Leftovers and Storage
To Store: Leftover roasted potatoes with broccoli can be stored in an airtight container in the refrigerator for up to 4 days. I don't recommend freezing as the potatoes will become a mealy texture upon thawing.
To Reheat: Rewarm in the microwave or in the oven at 350 F for 10-15 minutes.
Make it Your Own
- Add Seasoning- I kept the recipe simple so that you can use it as the base for all sorts of flavors. Try adding the following:
- Garlic Powder- include ½-1 teaspoon depending on how much garlic flavor you would like. Or you can use 1-2 freshly minced cloves.
- Italian Herbs- include 1 teaspoon of a dried Italian herbs blend or a combination of dried basil, parsley and thyme (similar to the potatoes in this Bruschetta Chicken Sheet Pan).
- Cumin- add 1 teaspoon of ground cumin for some earthy flavor. Or try using the seasoning mixture from this cumin chicken and carrots sheet pan.
- Switch Up or Add Vegetables- You can replace the broccoli or add up to 2 cups of another vegetable in addition to the broccoli. Some great options are:
- Asparagus
- Carrots
- Onions
- Peppers
- **Ensure that you cut these vegetables on the larger side so that they don't end up overcooked before the potatoes are done.
- Top with Parmesan- After cooking, toss the potatoes and broccoli with ¼ cup finely shredded fresh parmesan cheese just before serving.
Serving Ideas
- Pork: These roasted potatoes and broccoli pair wonderfully with grilled pork chops, roast pork tenderloin or even pulled pork.
- Chicken: Serve them with roast whole chicken or baked chicken skewers.
- Beef: Try them with steak, beef roast or beef skewers.
- With Seafood: Enjoy with baked Cajun salmon or roast cod.
- Other Side Dishes: Pair with some garlic toast, a spinach salad, or roasted carrots and asparagus to round out your meal.
- Or check out this list of What to Serve with Roasted Potatoes (33+ Ideas!).
Tips for the Best Roasted Potatoes with Broccoli
- Cut the Vegetables Evenly. It is important that your potatoes and broccoli are cut into the right size for even roasting. Potatoes should be about ½ inch cubes while the broccoli should be about ¾ inch.
- Stir. Give the vegetables a good stir ever 10-15 minutes for even roasting.
- Use Russet Potatoes. While this recipe will work with most types of potatoes, I personally find the texture and taste of Russets to be superior and highly recommend using them if possible.
And if you liked this recipe...
...you might also like:
- Skillet Chicken and Potatoes (One Pot Dinner)
- Apple Roasted Sweet Potatoes
- Air Fryer Diced Potatoes
- Air Fryer Fingerling Potatoes
Recipe Card
Roasted Potatoes and Broccoli
Ingredients
- 1 lb Russet potatoes diced into ½ inch cubes
- 1 head Broccoli about ¾ - 1 pound, cut into ¾ inch florets
- 1 tablespoon avocado oil
- ½ teaspoon fine sea salt plus additional to taste
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 425 °F and line a large sheet pan with a silicone liner or parchment paper.
- Add the diced potatoes, broccoli, avocado oil, salt and pepper to a bowl and toss to evenly coat.
- Spread the vegetables into a single layer on the prepared baking sheet.
- Roast in the preheated oven for 25-35 minutes, stirring every 10-15 minutes until the vegetables are tender and slightly crispy.
- Serve.
Marie says
This turned out so good! And I loved saving a dish by making my broccoli with the potatoes.