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The earthy flavors of perfectly crispy Roasted Potatoes and Broccoli create one of the simplest, most satisfying side dishes I’ve ever made. You really can’t go wrong with this one. It’s golden, flavorful, and goes with just about anything on the dinner table.
Roasted Potatoes and Broccoli
Who knew something so simple could taste so good? I’m positively thrilled with how these roasted potatoes and broccoli turned out. There are no tricks. It’s nothing fancy. Just a hearty, home-cooked side dish that you can pair with your favorite protein.
If you’ve never used your oven to roast potatoes and broccoli, this is your moment. You can follow this recipe exactly as written, and it will turn out fabulous.
But, one of the things that I love about both of these versatile vegetables is that they can support a variety of adaptations. Throw some shredded cheese on top, or drizzle with lemon juice to brighten the flavors, and make this recipe your own.
Broccoli and Potatoes
I’ve made this combination more times than I can count. And, I still catch myself sneaking a bite or two straight off the baking sheet. You know that moment when the potatoes are crisped to perfection, and the broccoli edges have that irresistible char? That’s what we’re after here.
The only thing you have to watch out for is to make sure that everything gets chopped at a similar size. The potatoes should be uniform, and the broccoli florets should be the same. That way, they will all finish at the same time.
Roasting Potatoes and Broccoli
My go-to potatoes for roasting are baby potatoes or small red potatoes. I love the texture difference they get with crispy skins and creamy middles. I just give them a quick scrub and then slice them in half. Any variety will work, though, as long as they are cut into uniform 1-inch pieces for quick, even roasting.
Regardless of the potatoes you use, leave the peeler in the drawer. You just don’t need it. The crispy exterior makes roasting broccoli and potatoes my favorite way to enjoy these vegetables, hands down.
Potato and Broccoli Recipes
And, if you love these vegetables as much as I do, check out these potato and broccoli recipes.
I like to add cheese and sausage to the mix (because who doesn’t?) sometimes. And, these roasted potatoes with sausage and broccoli are so worth the extra steps. There’s also a cheesy, delicious ham potato broccoli casserole waiting for your next dinner. It’s so hard to wait when it comes out of the oven bubbling. Everyone will be clamoring for a bite!
If you like barbecue, then definitely take a crack at my chicken potato casserole. Just imagine bites of tender, tangy chicken nestled with the awesome pair of roasted potatoes and broccoli under a generous layer of cheese. I don’t even measure the cheese, sometimes. Just let your heart lead you.
These cheesy broccoli mashed potatoes were inspired by my family’s love for Irish colcannon potatoes. I figured, if we enjoy mashed potatoes loaded with cabbage, why not try them with broccoli. You’ll love the result.
Roasted Broccoli and Potatoes
Ingredients
- 2 pounds baby red or golden potatoes halved (or larger potatoes cut into approximately 1-inch pieces)
- 2 pounds broccoli crowns cut into bite-size florets
- ¼ cup olive oil divided
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons granulated garlic or garlic powder
- 1 teaspoon onion powder
Instructions
- Preheat the oven to 425°F. Place the potatoes on a large baking sheet and drizzle with 2 tablespoons of oil. In a small bowl, stir together the salt, pepper, garlic and onion powder. Sprinkle the potatoes with about half of the spice mixture. Toss with your hands to coat well.
- Roast the potatoes for about 30 minutes, until tender and beginning to crisp. While the potatoes are in the oven, place the broccoli in a large bowl and drizzle with the remaining oil. Sprinkle with the remaining spices and toss well to coat.
- Remove the potatoes from the oven, stir, and add the broccoli to the pan. Roast for an additional 14-16 minutes, until the broccoli is tender-crisp with lightly browned edges. Serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
