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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.

Roasted Potatoes and Broccoli on an oval platter photographed from above.

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.

Ingredients You Need to Make Roasted Potatoes and Broccoli

Roasted Potatoes and Broccoli Ingredients on a white marble board.
  • 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.

Roasted Potatoes and Broccoli on an oval platter.

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

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

4.79 from 19 votes
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Course: Side Dish
Cuisine: American
Calories: 307
Servings: 4 people
Crispy, creamy potatoes and tender, lightly charred broccoli roasted all on one pan is all about the right timing.

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 

  • 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.

Nutrition

Calories: 307kcal | Carbohydrates: 29g | Protein: 10g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 11mg | Sodium: 236mg | Potassium: 861mg | Fiber: 5g | Sugar: 3g | Vitamin A: 817IU | Vitamin C: 125mg | Calcium: 209mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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46 Comments

  1. Judy says:

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

    1. Marissa Stevens says:

      I’m so glad you’re enjoying the recipe, Judy! Thank you for coming back to let me know.

  2. Gen says:

    Can this recipe be done in a convection oven

    1. Marissa Stevens says:

      Hi Gen! Sure – just reduce the oven temp by 25˚F.

  3. Melissa says:

    5 stars
    Wonderful! I added baby carrots which worked very well. Everyone loved this dish.

    1. Marissa Stevens says:

      I love to hear that, Melissa! Thank you for coming back to let me know.

  4. Jen says:

    5 stars
    Loved it! Added some zucchini and tomatoes.

    1. Marissa Stevens says:

      So glad you enjoyed it and made your own additions!

  5. Kathy says:

    5 stars
    Loved this! Made it exactly as stated. This will no doubt become a staple at our house. So easy and delicious!

    1. Marissa Stevens says:

      Hi Kathy! I’m so glad you’re enjoying the recipe!