It’s a simple two-stage cooking method that makes my Roasted Potatoes and Broccoli recipe one you can count on. You’ll get crispy, golden potatoes and perfectly tender, charred broccoli every time. And not only is it easy, it uses just one pan.
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The biggest problem with most roasted vegetable recipes is the timing. You either get perfectly cooked potatoes and burned, stringy broccoli, or tender broccoli and hard, undercooked potatoes. I’ve tested this every way, and this is the method that solves that problem for good.
Timing is the key. 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 tender with crisped edges and the broccoli is lightly charred, 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
Table of Contents
Why This Recipe Works
- The “Two-Stage” Method: Potatoes are dense and watery and need about a 25-minute head start to release their moisture and start browning. Broccoli, particularly the delicate florets, roast quickly. Adding them to the baking sheet at the same time is a recipe for disappointment. This two-stage method means both vegetables are perfectly roasted at the same time.
- High Heat: High heat roasting (425°F) is what creates those crispy, golden-brown potato edges and lightly charred broccoli florets. Any lower, and you risk just baking or steaming them.
- One-Pan, Two-Zones: You’ll not only roast the potatoes and broccoli for different amounts of time, they’ll be in separate zones on the same baking sheet.
- The Parmesan Finish: Adding Parmesan in the last 10 minutes allows the cheese to melt and get a little crispy without burning or turning bitter over the long roast.
Ingredients for Roasted Potatoes and Broccoli
- Potatoes: I use Yukon Gold potatoes because their hybrid texture (both creamy and starchy) holds its shape well and the thin skin gets crispy. There’s also no need to peel them. Waxy red or white potatoes also work well.
- Broccoli: Use fresh broccoli for this, frozen holds too much water.
- Parmesan Cheese: Use freshly grated Parmesan cheese if you can. It melts better and has a sharper, nuttier flavor. Parmesan is classic, but you can swap in Pecorino Romano for a sharper, saltier edge.
- Garlic: Just a couple of fresh garlic cloves is all you need. It gets tossed with the broccoli (not the potatoes) so it cooks for a shorter time and doesn’t burn.
- Lemon: Fresh lemon juice is best to brighten the dish just before serving.
- Olive Oil: Any good-quality, extra-virgin olive oil works well.
- Kosher Salt and Freshly Ground Black Pepper: The essentials for seasoning. If you only have fine sea salt, use about half as much.
How to Make Roasted Potatoes and Broccoli
Roast the Potatoes First: 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.
Add the Broccoli and Roast Again; Add Parmesan and Finish: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.
My Pro Tips for Perfect Roasting
- Don’t Crowd the Pan: This is the #1 rule of roasting. Vegetables release steam as they cook. If they’re too crowded, they will steam instead of roast, resulting in mushy, grey vegetables. Use a large, rimmed baking sheet so everything has room to breathe.
- Cut for Even Cooking: Try to cut your potatoes into uniform 1-inch pieces and your broccoli florets into similar-sized pieces. This ensures everything cooks at the same, predictable rate.
- Easy Cleanup: Lining the baking sheet with parchment paper isn’t a must, but it makes cleanup so much easier. It also guarantees that nothing will stick to the pan, including the shredded cheese that has a tendency to burn.
- Toss the Broccoli Separately: It’s tempting to just add the broccoli and drizzle it with oil, but don’t. Tossing it in the same bowl you used for the potatoes (no need to wash) with the garlic, lemon, and oil coats every piece, protects it from burning and adds flavor.
Variations and Additions
- Spicy and Smoky: Add 1 teaspoon of smoked paprika and 1/4 teaspoon of cayenne pepper to the potatoes along with the salt and pepper.
- Lemon-Herb: Sprinkle the hot vegetables with 1 tablespoon of fresh, chopped parsley and an extra teaspoon of lemon zest right before serving.
- Balsamic-Glaze: Omit the cheese. After roasting, drizzle everything with 1-2 tablespoons of a good-quality balsamic glaze or a thick, aged balsamic and toss gently.
- Cheese Swaps: Parmesan is great, but Pecorino Romano or Asiago are just as delicious. Or for a melty finish, try shredded cheddar or Monterey Jack.
- Make it a Complete Meal: To make this sheet pan recipe a luxurious meal on its 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.
FAQ
You roast the potatoes first. I give them a 25-minute head start to become tender before adding the broccoli to the pan. This is the key to the whole recipe.
425°F is the perfect temperature. It’s high enough to get both the potatoes and the broccoli crispy and browned without burning.
In this recipe, you add it after you’ve partially roasted the potatoes.
Use high heat (425°F), enough oil to coat them and don’t crowd the pan or they’ll steam instead of roast.
Not in this recipe. Frozen broccoli releases a lot of water, which will create steam and prevent both the broccoli and the potatoes from getting crispy.
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
Roasted Potatoes and Broccoli
Video
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
- 1/2 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 1/2 a lemon
Instructions
- Prep: Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
- Start the Potatoes: 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.
- Season the Broccoli: 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.
- Add the Broccoli: 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.
- Add Cheese and Finish: 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.
Notes
- A Note on Timing: My 25 + 15 + 10 minute method is my tried-and-true formula. The potatoes get a 25-minute head start to soften. The broccoli joins for 15 minutes to get tender-crisp. The final 10 minutes with the Parmesan creates a golden, nutty crust. Trust the process!
- The “One-Bowl” Trick: Don’t dirty two bowls. Toss the potatoes and get them in the oven, then use that same bowl (no need to wash it) to toss the broccoli, garlic, and lemon juice. All the flavor, half the dishes.
- Don’t Use Pre-Shredded Cheese: For the best melt and flavor, I always grate my Parmesan from a block. The pre-shredded stuff is often coated in anti-caking powders and just doesn’t melt or brown as well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
This recipe sounded good but came out very dry and tasteless.
Oh no, Laura! I’m sorry this one wasn’t for you.
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.
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!