Roasted Potatoes and Broccoli make a delectable, two-in-one side dish that's worthy of your holiday table, but easy enough for a busy weeknight dinner. With just 10 minutes of prep, you'll enjoy crispy potatoes and tender, lightly charred broccoli roasted at the same temperature on a single sheet pan. The key is getting your timing right.
As you may already know, potatoes take longer to roast than broccoli. They'll roast on one baking sheet at the same temperature, but for different lengths of time.
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Ingredients You Need to Make Roasted Potatoes and Broccoli
- Potatoes: Yukon Gold potatoes or other semi-waxy or waxy potatoes like red potatoes or white potatoes
- Olive Oil: ideally good extra virgin olive oil
- Parmesan Cheese: or Pecorino Romano cheese
- Broccoli: florets and trimmed stems
- Garlic: a couple of fresh garlic cloves
- Lemon: ideally fresh lemon juice
- Kosher Salt and Freshly Ground Black Pepper
Key Step
To give the potatoes a head start in the oven, arrange them on half of a lined baking sheet, leaving the other half to add the broccoli later. With the right timing, they'll be roasted to perfection at the same time. A sprinkle of parmesan cheese and a bit of salt and pepper and you're ready to serve.
Recipe Options
- This is a recipe that you can easily adjust to suit your tastes. Want really crispy potatoes? Increase the overall baking time. Like really tender broccoli with lots of char? Add it earlier. As a basic indicator of doneness, the potatoes should be crispy on the outside and creamy within, while the broccoli is tender with lightly charred edges. I've offered the baking times that I prefer, but encourage you to adjust them any way you like.
- Swap parmesan cheese for another grated hard cheese like Pecorino Romano or Asiago. Or sprinkle on a good melting cheese like cheddar or Monterey jack.
- Adding more garlic or lemon juice for an added flavor punch.
- Swap in sweet potatoes or cauliflower for a fresh twist on the dish.
Make it a complete meal.
To make this sheet pan recipe a luxurious meal on it's own, just add fillets of salmon, cod or other firm white fish to the same baking sheet for the last 12 to 15 minutes of baking time. Drizzle the fish with a little olive oil and season simply with salt and pepper and/or fresh or dried herbs like dill or thyme.
Other Roasted Vegetable Dishes
- Italian Roasted Potatoes
- Roasted Green Beans and Potatoes
- Roasted Broccoli and Cauliflower
- Simple Roasted Fall Vegetables
- Roasted Potatoes and Brussels Sprouts
How to Make Roasted Potatoes and Broccoli
Toss potatoes with olive oil and season with salt and pepper; spread in an even layer over half of a parchment lined baking sheet and bake 25 minutes in an oven preheated to 425°F, stirring once halfway through.
While the potatoes roast, toss broccoli with olive oil and lemon juice and season with salt and pepper. Spread onto other half of baking sheet after the potatoes have roasted for 25 minutes and bake 15 minutes. Remove from oven and sprinkle with Parmesan cheese; bake 10 minutes more. Gently stir potatoes and broccoli together and transfer to serving bowl; sprinkle with more cheese if desired and serve.
Roasted Potatoes and Broccoli
Ingredients
- 1 pound Yukon Gold potatoes cut into 1-inch pieces
- 4 tablespoons olive oil divided
- Kosher salt and freshly ground black pepper to taste
- ½ cup grated Parmesan cheese plus more for serving (optional)
- 1 pound broccoli cut into florets of similar size
- 2 cloves garlic minced
- 1 tablespoon fresh lemon juice from about ½ a lemon
Instructions
- Preheat oven to 425°F.
- Line a rimmed baking sheet with parchment paper.
- Place potatoes in a large bowl and drizzle with 2 tablespoons of the olive oil and season to taste with salt and pepper; toss to coat. Spread in an even layer over half of the prepared baking sheet. Bake 25 minutes, stirring once halfway through.
- Meanwhile, in a large bowl toss together broccoli florets, minced garlic, remaining 2 tablespoons of olive oil and lemon juice until coated. Season with salt and pepper and toss again.
- When potatoes have roasted for 25 minutes, remove from oven and stir. Spread the seasoned broccoli florets in an even layer on the other half of the baking sheet. Bake 15 minutes.
- Remove from oven; sprinkle Parmesan cheese evenly over all; bake 10 minutes more, or until potatoes and broccoli have crispy edges. Gently stir to combine broccoli and potatoes and transfer to serving bowl; sprinkle with more parmesan cheese if desired. Serve hot.
Loved this! Made it exactly as stated. This will no doubt become a staple at our house. So easy and delicious!
Hi Kathy! I'm so glad you're enjoying the recipe!
Followed your recipe exactly and was finally able to get all the vegetables done at the same time! Great recipe!
I'm so glad you're enjoying the recipe, Judy! Thank you for coming back to let me know.
Very simple recipe, with great potential to customize it to different family needs....and excellent flavor!
So glad you enjoyed them, Ted!
Easy, and very tasty and healthy!!!!!!!!!!!!!!!!!!!!
I'm so glad you enjoyed it, Ardie!
Potatoes came out delicious. The lemon in the broccoli is a bit strong for me so I think I’ll skip that next time. Hubby ate the potatoes and I ate the broccoli - worked perfectly for us!
I'm so glad you and your husband enjoyed this, Jen! And that you plan to make it your own.
This is a keeper - so easy and yummy!
Thanks
aww...I love to hear that, Sandi! So glad you enjoyed this.
Amazing I added my own spices.. great recipe.. thank you
So glad you enjoyed the recipe and made it your own, Mayling!
Simply simple and brilliant. Thank you!
aww...thanks so much, Dr. Lloyd! So glad you enjoyed this!
Absolutely delicious and sooooo easy! I added the salmon towards the end of cooking and it was just the perfect meal!
Great idea, K! So glad you're enjoying the recipe.
What should I do if I don't have parchment paper?
Hi Shelby! You can either line with foil or brush the baking sheet with oil instead.
Wonderful! I added baby carrots which worked very well. Everyone loved this dish.
I love to hear that, Melissa! Thank you for coming back to let me know.
Would I change anything ingredient or time wise if I also added cauliflower? Thanks in advance!
Hi Mandy! You can stick with the cooking time and do half and half broccoli and cauliflower. You'll want to stick to the same amounts so you don't crowd the baking sheet and end up steaming the vegetables instead of roasting them where they get nice crispy edges.
This sounds like an excellent side dish, Marissa! And it's versatile, too, since it can go with so many main courses. I love the combo pan idea here!
Thanks, David! It's really a convenient method.
I absolutely love little shortcuts like roasting these together on the same pan! Exactly the kind of trick I need to get dinner on the table with a toddler underfoot!
haha, I bet that is a challenge! I hope this recipe will come in handy for you, Monica.
I love the clean and simple ingredients in this dish with garlic and lemon elevating it to a different level. It looks perfectly cooked, too!
Thanks so much, Ben!
I'm all for this two-in-one side dish!! I mean, how can you go wrong with this combo?! Both veggies look roasted to perfection and just delicious, Marissa! Honestly, I want these for breakfast with a side of eggs! (Like eggs and breakfast potatoes, but better!). Can't wait to try this recipe!
Thank you and I love your idea to make this a breakfast dish, Cheyanne!
Such a simple yet fantastic side dish! Those potato bites are perfectly roasted.
Thanks Angie!