The earthy flavors of perfectly crispy, Roasted Potatoes and Broccoli are a wonderfully simple side dish that pairs brilliantly with all of my favorite dinners.
Roasted Potatoes and Broccoli
Who knew something so simple could taste so good? I’m positively thrilled with how this recipe turned out. There are no tricks, nothing fancy. Just a hearty, home-cooked side dish that you can pair with your favorite protein.
I promise you won’t regret roasting potatoes and broccoli. This recipe is great, as written. But, one of the things that I love about both of these vegetables is the way that they can support a variety of spices, toppings, and sauces.
Roasting Broccoli and Potatoes
My go-to potatoes for roasting are baby potatoes. I give them a quick scrub and then slice them in half. However, any type of potato will work – just cut them to the size you like best. I usually use pieces 1 inch or smaller for quick, even roasting.
Regardless of the potatoes you use, leave the potato peeler in the drawer. You don’t need it. That crispy exterior makes roasting broccoli and potatoes one of my favorite ways to enjoy these vegetables.
Broccoli and Potato Recipe
You’ll need the following ingredients to make this recipe:
- red or golden potatoes
- broccoli crowns
- olive oil
- kosher salt and black pepper
- garlic powder and onion powder
To start, preheat the oven to 425°F. Place the potatoes on a large baking sheet and drizzle with 2 tablespoons of oil. Then, stir together the salt, pepper, garlic, and onion powder in a small bowl.
Sprinkle the potatoes with about half of the spice mixture. Then, toss the potatoes with your hands to coat them thoroughly. Roast them 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. Then, 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.
Potato and Broccoli Recipes
Looking for more potato and broccoli recipes?
Savory sausage, with hearty potatoes and earthy broccoli and plenty of melted cheese make Roasted Potatoes with Sausage and Broccoli a fabulous addition to your family’s favorite meals.
When you pull this cheesy and delicious Ham Potato Broccoli Casserole hot and steaming from the oven everyone will be clamoring for a bite.
Saucy bites of tangy chicken come together perfectly with roasted potatoes and broccoli in this BBQ Chicken Potato Casserole. This flavorful and hearty dish is a big win at my house.
Fully loaded Chicken Potato Broccoli Casserole starts with fluffy mashed potatoes mixed with tender bites of broccoli and chicken, then generously sprinkled with bacon and cheese. The result is an absolutely irresistible dinner.
Bite-size chunks of potato, kielbasa, and broccoli are roasted together for a super easy sheet pan meal that the whole family loves.
Some days call for a body and soul-warming soup. Vegetable soup with chicken and potatoes is a bowl full of goodness you will savor.
Roasted Broccoli and Potatoes
- 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
- 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.