Roasted Potatoes and Broccoli

Roasted Potatoes and Broccoli are a reliable favorite when I want a versatile, two-in-one that can work for anything from a holiday feast to a hectic weeknight dinner. I love how little effort it takes — just 10 minutes of prep — and you’re rewarded with crispy, golden potatoes and tender, slightly charred broccoli. It’s the kind of dish that feels like more than the sum of its parts.

The key is getting your timing right. As you might expect, potatoes need more roasting time than broccoli, so you’ll start them off first, then add the broccoli later. By the time the potatoes are crisp and the broccoli is beautifully roasted, you’ll have a side dish that’s simple but full of flavor, all from one baking sheet.

“Followed your recipe exactly and was finally able to get all the vegetables done at the same time! Great recipe!”

judy

Ingredients You Need to Make Roasted Potatoes and Broccoli

• Potatoes: Yukon Golds work beautifully here, but any semi-waxy or waxy potatoes, like red or white potatoes, will do the trick. Their texture holds up well during roasting.
• Olive Oil: Extra virgin is ideal if you have it on hand, but any good-quality olive oil will give you great results.
• Parmesan Cheese: Parmesan is classic, but you can swap in Pecorino Romano for a sharper, saltier edge.
• Broccoli: You’ll want to use both florets and trimmed stems for a balance of textures. I love how the florets get crispy while the stems stay tender.
• Garlic: Just a couple of fresh garlic cloves is all you need to bring a subtle, fragrant kick to the dish.
• Lemon: Fresh lemon juice is best to brighten everything up at the end.
• Kosher Salt and Freshly Ground Black Pepper: The essentials for seasoning. If you only have fine sea salt, use a bit less.

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

• Crispier Potatoes: If you like your potatoes extra crispy, just extend the baking time a bit until they’re golden and crunchy.
• Charred Broccoli: Prefer your broccoli with more char? Add it to the pan earlier for a deeper, roasted flavor.
• Cheese Swap: Parmesan is great, but Pecorino Romano or Asiago will bring a similar sharpness. For a melty finish, try cheddar or Monterey Jack.
• Garlic and Lemon Boost: If you’re like me and love bold flavors, add more garlic or a squeeze of fresh lemon juice for an extra punch.
• Veggie Variations: Switch things up with sweet potatoes or cauliflower for a fresh take on this 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. 

Whether it’s a busy weeknight or a special occasion, this Roasted Potatoes and Broccoli dish has the kind of flexibility and flavor that always delivers. It’s a simple recipe, but one that never fails to impress with its crispy, golden potatoes and perfectly roasted broccoli. I hope you enjoy it as much as I do!

Other Roasted Vegetable Dishes

• Roasted Broccoli and Carrots
• Roasted Potatoes and Onions
• Italian Roasted Potatoes
• Garlic Parmesan Asparagus
• 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.